"Sweet-and-sour sauce, which hails from the southern Chinese city of Guangzhou and is much loved in nearby Hong Kong, has been a victim of its own popularity you can now buy sweet-and-sour-flavour Pot Noodles, crisps and even dips. But, when made with care, the crunchy meat, tangy sauce and sweet fruit will remind you why you fell for it in the first place. Prep 20 min Marinate 30 min+ Cook 10 min Serves 2"
"Alternatives to pork I've chosen to make this with pork (spare ribs also work well, if you don't mind a bone; if possible, get your butcher to chop them up), but chicken thigh or breast, chunks of firm white fish or firm tofu would also work well. Anything that can be battered and fried without giving off too much water is a safe bet. 2 Marinate the meat Cut the pork into strips about 1cm wide, then peel and crush the garlic. Put both in a bowl, toss with the soy, rice wine, salt and five-spice powder (if using), cover and leave to marinate for at least 30 minutes (cover and put in the fridge if you're leaving it to sit for longer)."
Sweet-and-sour pork features crispy, batter-fried meat paired with a glossy tangy-sweet sauce made from fruit preserves, citrus, sugar, vinegar and soy, thickened with cornflour. The recipe calls for marinating pork strips with garlic, light soy and rice wine, then coating in egg and cornflour before frying until crunchy. Vegetables and pineapple chunks add texture and brightness. The sauce is prepared by stirring apricot and cranberry preserves with citrus, sugar, vinegar, soy and water, then thickening with a cornflour slurry. Chicken, firm fish or tofu are suitable alternatives to pork.
Read at www.theguardian.com
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