Baked pork fillet with sweet and sour sauce

Baked pork fillet with sweet and sour sauce is one of my favorite dishes from China. I think it gets better when I make it myself, than the one I have tasted in Norwegian Chinese restaurants.

800 g pork fillet

Sweet and sour sauce:

2 oranges, both finely grated peel and the juice

2 tablespoons brown sugar

6 tbsp soy sauce

2 tablespoons rice vinegar

2 tablespoons honey

4 tablespoons dry sherry

2 tbsp tomato puree

2 ss maizenajevner (ca.)

Mix oranges, both finely grated peel and juice, sugar, rice vinegar, honey, sherry, soy sauce and tomato puree. Boil the mixture in half, before adding the cornstarch, so that it has a nice sauce consistency.

Frying tube:

250 g wheat flour

250 g skim milk

2 egg

2 tbsp oil

1/2 ts salt

Stir together wheat flour, milk, eggs, oil and salt and let the mixture swell for at least 10 minutes. Cut the pork fillet into cubes and dip the meat into the batter. Heat frying oil to 180 degrees, fry the meat little by little, until it is golden and let it drain on kitchen paper.

The vegetables:

2 onions in slightly large cubes

1 pk sliced mushrooms (I have used shitake)

3 peppers in different colors

1 box of water chestnuts

1 box of bamboo shoots

Wok onions, mushrooms, peppers, water chestnuts and bamboo shoots and season it with Chinese 5-spice .

Mix the pork fillet with the vegetables and pour over the sauce. Serve baked pork fillet with rice.

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