Five spice sweet and sour pork recipe

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  • Serves 4
  • 30 mins to prepare and 1 hr to cook
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five spice sweet and sour pork
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Customer recipe by James Swansborough-Smith
Added 68 months ago

Dice the pork into cubes, season with 2tbsp of five spice powder, salt and pepper.

Heat 2tbsp of vegetable oil in a wok until very hot, add the pork until browned on all sides, this might need to be done in 2 batches. When all the pork is browned, tip into a sieve over a bowl and leave to cool.

Deseed the red pepper and cut into chunks. Cut one of the chillies into chunks. Remove the flesh from the pineapple and reserve the juice.

Place the pepper, chilli chunks and pineapple juice into a small pan. Bring to the boil then simmer covered for 10 minutes.

After simmering for 10 minutes, puree the contents of the pan with either a food processor or with a stick blender. Return to the pan and add the chopped pineapple flesh, star anise, tamarind, sugar and vinegar. Bring to boil then gently simmer for 30-40 minutes stirring occasionally until the sauce is reduced and sticky.

Put the frying oil into a wok or sauce pan and heat until very hot.

Sieve the flour into a bowl and whisk with the soda water and 100ml of ice cold water with a good pinch of salt, whisk until you have a smooth batter.

Place the cornflour on to a large plate and season with salt, pepper and the last tablespoon of five spice powder. Coat each piece of pork in the seasoned cornflour, then the batter mixture. Fry each coated piece of pork into the hot oil in batches of 6-10, depending on how big your pan is, and fry until golden, 8 - 10 minutes, turning each piece after 5 minutes.

Remove the pork from the hot oil and drain on a plate lined with kitchen paper, place in a heat proof container and keep warm in the oven when you cook the rest of the pork.

Steam the Pak Choi in either a bamboo steamer or in a metal colander over a sauce pan of boiling water. This should take about 90 seconds.

Serve several pieces of pork with a good helping of the sauce some pak choi and rice cooked as per the packet.

Tips: Remove the flesh of the pineapple with a pineapple corer. I always make the pork and sauce in advance and reheat in the oven when guests arrive while the rice and pak choi are cooking. It also tastes great with chicken breast.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 700g boneless shoulder of pork joint
  • 3tbsp Chinese five spice
  • 2tbsp vegetable oil
  • 100ml chilled soda water
  • 140g self raising flour
  • 25g cornflour
  • 2 spring onions, shredded
  • 1 red pepper
  • 2 red chillies
  • 1 whole pineapple
  • 1 star anise
  • 50g tamarind paste
  • 100g caster sugar
  • 100ml rice wine or Chinese vinegar
  • 1 pak choi
  • 200g rice
  • oil, for frying
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