Categories: February

Ingredients

• 500g pork tenderloin
• 1/4 tsp Sichuan peppercorns
• 1 tsp sugar
• 1 tbsp rice wine
• 1 egg yolk
• 1 1/2 tbsp cornflour
• 1 tbsp milk
• 2 tbsp groundnut oil, plus extra to fry
• 6 spring onions, sliced
• 1 green pepper, deseeded and cut into thin strips
• 1 red pepper, deseeded and cut into thin strips
• 3 tbsp caster sugar
• 2 tbsp rice vinegar
• 1 tbsp light soy sauce
• 2 tbsp tomato ketchup
• 1/4 tsp sesame oil
• 50ml chicken or vegetable stock

Directions

1. Cut the pork into bite-sized pieces.

2. Crush the peppercorns and mix with salt, pepper, the sugar and rice wine. Toss the pork in the mixture and leave to marinate in the fridge for 1 hour.

3. Meanwhile, to make the sauce, heat the groundnut oil in a wok over a medium-high heat. Add the spring onions, and green and red peppers and fry for 2 minutes. Add the sugar, rice vinegar, soy sauce, tomato ketchup and sesame oil, and stir well. Bring to a gentle simmer, stir in the stock and cook for 2-3 minutes until the sauce has thickened.

4. Preheat the oven to 180˚C/fan 160˚C/gas 4. In a medium bowl, beat together the egg yolk, cornflour and milk to a thin batter. Heat the groundnut oil in a wok or frying pan over a medium-high heat. Dip the pork in the batter, then fry in batches until very crisp and golden brown. Drain on kitchen towel, then place in an ovenproof dish. Pour the sauce over the pork, cover and cook in the oven for 30 minutes. Serve with the fried rice.

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