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Sweet and sour pork with egg fried rice

Make Sweet and sour pork with egg fried rice at home with Vegetable Oil, Salt, Rice Flour Or Potato Flour Or Cornflour, Soy Sauce, and Groundnut Oil. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 1 tsp
• 8 tbsp
• 4 tbsp
• 1 tbsp
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   For the pork, heat a deep fat fryer to 190C/375F, or alternatively heat vegetable oil in a deep-sided, heavy based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous.

2. 2

   Place the salt and rice/potato flour into a bowl, add the pork and toss to coat each piece thoroughly.

3. 3

   Lower the pork pieces carefully into the fat fryer a few at a time, and cook, in batches, for 2 minutes.

4. 4

   Remove the pork pieces from the hot oil, and drain onto kitchen paper.

5. 5

   For the sauce, heat a frying pan until hot, add the sugar and heat til it becomes a caramel, then carefully add the rice wine, grapefruit juice and soy sauce and bring to the boil.

6. 6

   Add the chopped chillies, chilli flakes and ginger and cook for a few minutes until the sauce thickens a little.

7. 7

   Heat a wok until hot, add the vegetable oil, onion, peppers and pineapple and stir fry for 3-4 minutes until just tender.

8. 8

   Add the garlic and cooked pork to the sauce and cook for 1-2 minutes, tossing the pork so it gets a good covering of the sauce.

9. 9

   For the egg fried rice, heat a wok until hot, add the oil and rice and stir fry for 2-3 minutes until hot through.

10. 10

    Mix the eggs and sesame oil in a bowl with a fork.

11. 11

    Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.

12. 12

    Place the cabbage in the deep fat fryer for 2 minutes, drain and sprinkle with the salt and sugar and toss.

13. 13

    Pile the fried rice onto a plate and spoon the pork alongside, spooning extra sauce over the top.

14. 14

    Serve the crispy cabbage on top of the pork, with the grated scallop.