Читать книгу Chinese Food Made Easy: 100 simple, healthy recipes from easy-to-find ingredients - Ching-He Huang - Страница 9

SERVES 4

600g/1 lb 5oz piece of pork fillet

1 garlic clove, finely chopped

2 tablespoons yellow bean sauce

1 tablespoon Shaohsing rice wine or dry sherry

3 tablespoons groundnut oil

FOR THE SWEET AND SOUR SAUCE

2 tablespoons light soy sauce

2 tablespoons Chinkiang black rice vinegar or balsamic vinegar

1 tablespoon soft light brown sugar

2 tablespoons runny honey

1 pinch each of sea salt and ground white pepper

FORTHE CARAMELISED RED ONIONS

1 tablespoon groundnut oil

3 red onions, sliced

1 tablespoon Chinkiang black rice vinegar or balsamic vinegar

1 tablespoon soft light brown sugar

TO SERVE

8 large sesame-seeded buns

green and red lollo salad leaves, washed and shredded

some beef tomato slices (optional)

1 Put the pork, garlic, yellow bean sauce and rice wine or sherry into a large bowl, add all the ingredients for the sweet and sour sauce and stir to combine. Cover and place in the fridge to marinate for as long as possible – overnight is ideal. When ready to cook, drain the pork, retaining the marinade, and cut into thin slices. Heat a wok over a high heat and add 2 tablespoons groundnut oil. Stir-fry the pork for 3–4 minutes until browned. Add the marinade, reduce the heat and cook for 2–3 minutes until the sauce has a sticky consistency.

2 To make the caramelised onions, heat a small pan, add the groundnut oil and stir-fry the onions for 4–5 minutes until softened. Add the vinegar and sugar and cook for 1 minute to caramelise.

3 Heat a griddle pan and add 1 tablespoon groundnut oil. Cut each bun in half, place in the pan, cut side down, and cook until slightly browned.

4 To serve, stuff each bun with salad leaves, some sticky pork slices, caramelised onions and tomato slices, if you like, and serve immediately.

The secret to making the chicken extra tasty is to coat it in egg white and cornflour and then shallow-fry it to give it a crispy coating. However, if you are pushed for time, just add the raw chicken after the onion in the stir-fry and fry until it turns opaque, and then add the rest of the ingredients.