Davidson Plum Sweet and Sour Pork Recipe
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Davidson Plum Sweet and Sour Pork
Davidson Plum Sweet and Sour Pork – Recipe

Sweet and sour pork is a classic Cantonese dish that has been successfully transplanted across the globe as the Chinese diaspora has spread its wings. This has led to regional variations that make use of local ingredients. Here, we give a nod to Kylie Kwong's sweet and sour pork recipe by using Davidson plum and fresh ingredients but adding pork neck to give the dish a fresh and delicious unprocessed twist.

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Ingredients per serve

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What you need

Sweet and sour pork is a classic Cantonese dish that has been successfully transplanted across the globe as the Chinese diaspora has spread its wings. This has led to regional variations that make use of local ingredients. Here, we give a nod to Kylie Kwong's sweet and sour pork recipe by using Davidson plum and fresh ingredients but adding pork neck to give the dish a fresh and delicious unprocessed twist.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Marinade

    • Combine the garlic, ginger, bicarb, ⅛ of the cornflour, Chinese five spice powder, KNORR Chinese Mongolian Sauce, KNORR Japanese Teriyaki Sauce, KNORR Concentrated Liquid Stock, Chinese black vinegar and caster sugar (30g per 10 serves) in a large non-reactive bowl. Add the pork and mix to coat the meat well.
    • Marinate overnight to absorb flavours.

  3. Sauce

    • Meanwhile, cook water (300ml per 10 serves) and remaining caster sugar (300g per 10 serves) to make a syrup. Bring to a boil, stirring, then reduce heat to a simmer to cook for a further 4–5 minutes, or until liquid has reduced and thickened to a syrup consistency.
    • Add the Davidson plums, lemon juice and fish sauce. Simmer until plums are warmed through and collapsed. Add KNORR Thai Sweet Chilli Jam and continue to cook for 2 minutes, stirring. Set aside and keep warm.

  4. Pork

    • Drain excess marinade from pork.
    • Place in a bowl with the vegetable oil and mix.
    • Add whisked egg to pork, then add remaining ⅞ of cornflour and stir to coat pork until it forms an uneven coating with a little dry cornstarch left in bowl.
    • Heat the vegetable oil in a wok or heavy based pot to180°C.
    • Add pork and cook without stirring for 2 minutes or until the bottom turns golden. Flip the pork to brown the other side for 2–3 minutes.
    • Transfer to a wire rack over a large tray. Drain off excess fat, add the pork to the plum mixture and toss to coat.
    • Serve with steamed rice.
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