Quick recipe finder Crisp sweet and sour pork with yam chips
By Nick Nairn From Ready Steady Cook
Ingredients
For the sweet and sour pork
- vegetable oil, for deep frying
- 100g/3½oz plain flour
- salt and freshly ground black pepper
- 75ml/2½fl oz sparkling mineral water
- 100g/3½oz pork fillet, cut into strips
- 1 tbsp clear honey
- 1 ½ tbsp tomato ketchup
- ½ lemon, juice only
- 1 tomato, chopped
- ½ mango, chopped
- 2 tbsp coriander, chopped
For the yam chips
- vegetable oil for deep frying
- ½ yam, peeled
- salt
Method
Half fill a heavy-bottomed saucepan of sunflower oil and heat until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
For the sweet and sour pork, place the flour, salt and freshly ground black pepper into a large bowl and gradually add the sparkling water while whisking. Whisk the ingredients until the mixture is the consistency of single cream.
Dip the pork strips in the batter and gently shake off the excess mixture.
Add the pork strips in batches of two or three to the hot vegetable oil. Cook for three minutes or until golden-brown and cooked through. Remove the strips from the oil with a slotted spoon and drain on kitchen paper.
Heat a separate saucepan and add the honey, ketchup, lemon juice, tomato and mango and cook for two minutes while stirring, until combined and warmed through. Pour the mixture over the pork and stir in the chopped coriander.
For the yam chips, reheat the saucepan filled with sunflower oil until a breadcrumb sizzles and turns golden when added (CAUTION: Hot oil can ve dangerous. Do not leave unattended). 7. Slice the yam into thin strips using a mandolin. Rinse the strips under cold water and pat dry with kitchen paper.
Add the strips to the hot oil and cook for five minutes or until golden-brown and cooked through. Remove the strips from the oil with a slotted spoon and drain on kitchen paper. Season with salt, to taste.
To serve, place the pork onto a clean plate and arrange the yam chips alongside.