DELICIOUS

ANGELA DAY. SWEET AND SOUR. 310816. PICTURE: CHRIS COLLINGRIDGE 818

SCRUMPTIOUS SWEET & SOUR PORK BUNS (MAKES 20)

We have the Chinese to thank for this recipe because the flavour of sweet and sour derives from Wuxi, in the Zhejiang province, in China. This recipe is guaranteed to transform the way you’ve been preparing pork and will become a weeknight dinner favourite.

Filling Ingredients:

300g pork steaks or pork fillet
15ml soy sauce
10ml sesame oil
45ml corn flour
1 egg white
oil for frying
60ml tomato sauce
400g tin of crushed pineapple, well drained and juice reserved
30ml honey
30ml soy sauce
15ml tamarind paste
15ml apple cider vinegar
½ red onion, finely chopped
½ red pepper, finely diced
15ml chopped garlic
10ml chopped ginger
10ml cornflour mixed with water

INSTRUCTIONS:

1. Cut the meat into strips and, in a bowl, combine with the soy sauce, sesame oil, cornflour and egg white, mix well.

2. Set aside for 30 minutes.

3. Heat some oil in a wok or frying pan and fry the meat in batches until golden brown.

4. Drain on paper towel.

5. Cut the meat into smaller pieces.

6. Combine the tomato sauce, 180ml of the reserved pineapple juice, honey, soy sauce, tamarind and vinegar in a jug and mix well.

7. Heat a little more oil in the wok and fry the onion, red pepper, garlic, ginger, and 125ml of the crushed pineapple.

8. Reserve 60ml of the tomato sauce mix, and add the rest to the onion and pepper mix in the wok.

9. Add in the cornflour mixed with the water and cook for 2-3 minutes.

10. Add this to the chopped meat and allow to cool.

DOUGH INGREDIENTS:

750ml self-raising flour
5ml baking powder
125ml castor sugar
5ml salt
60ml oil
about 180ml warm water

Instructions:

1. In a bowl combine the flour, baking powder, sugar and salt, and mix well.

2. Make a well in the mixture and add the oil, and enough water to bring the mixture together to form dough that is soft but not sticky.

3. Knead the dough well until smooth.

Roll the