Can someone give me a reipe for the batter of sweet and sour pork. do u have to have corn flour?

Question

Can someone give me a reipe for the batter of sweet and sour pork. do u have to have corn flour?

Answer 1

I would use a simple egg, water, oil and a bit of self rising flour to make the batter (Make it double cream thickness), roll the pork pieces in some flour to help coat and make the batter stick, cook them at a lower temp than for Fish and Chips as the pork will take longer, a simple soya sauce, garlic and ginger marinade helps too.

I am a former chef from Canada and when I visit my friends in Liverpool, I cook them a meal as thanks for the lodgings for my stay, I have done some wild stuff, you can marinade the meat for 30 minutes and get the rest assembled and ready, heat up the sauce or make it while things come together, I know Tesco, Asda and Sainsburys have jarred and packets to make, but try your own and add a bit of fresh or canned pineapple for an extra tang.

Cook the pork in the batter at 160 d C for 3-6 minutes cut the pieces fairly even so they all cook at the same time, then drain them on kitchen paper, boost the temp up to 180 d C and finish for 2-4 minute to brown them good and then add to the sauce or drain and pour over the meat and decorate with the pineapple, even tinned fruits like lychees or others are fine for a sweet tinge.

Answer 2

http://chinesefood.about.com/od/pork/r/s...