Lighter Sweet & sour pork

• pork tenderloin↗225g g
• carrot↗1

  (140g), cut in approx 5cm long strips

• rapeseed oil↗1 tbsp tbsp

  plus 2 tsp

• garlic cloves↗2

  finely chopped

• finely chopped ginger2 tsp tsp
• spring onions↗3

  ends trimmed, cut into long diagonal slices

• red pepper↗½

  deseeded, cut into long thin strips

• long-grain rice↗200g g

  cooked

• egg white1
• Chinese five-spice powder¼ tsp tsp
• cornflour↗1 tbsp tbsp
• self-raising flour↗1 ½ tsp tsp
• dark soy sauce↗1 tsp tsp
• sesame oil↗½ tsp tsp
• Chinese white rice vinegar or cider vinegar↗1 tbsp tbsp
• golden caster sugar↗2 tsp
• tomato purée↗1 tsp
• cornflour↗1 tsp

  blended with 1 tsp water

• vegetable bouillon↗175ml

  made with 1⁄2 tsp powder (we used Marigold Swiss Vegetable Bouillon)

Step-by-step instructions

1. 1

   Cut the pork into 2-3cm cubes. In a medium bowl, make the batter. Beat the egg white lightly with a fork until slightly frothy, then beat in the five-spice powder, cornflour, flour and a good grinding of pepper until thick and smooth. Stir in the pork so that each piece is evenly coated, then set aside.

2. 2

   Now make the sauce. In a small bowl, mix together the soy sauce, sesame oil, vinegar, sugar, tomato purée, cornflour blended with water, and the stock. Season with pepper and set aside. Blanch the carrot in a little boiling water for about 2 mins until tender but still crisp. Drain, then put under cold running water to stop the cooking. Drain again and set aside.

3. 3

   Pour the 1 tbsp rapeseed oil into a non-stick wok or large frying pan. When it’s very hot (test by dropping a piece of meat in – it should immediately sizzle), add the pork. Stir to separate all the pieces, then stir-fry for about 5 mins over a medium-high heat until the meat is no longer pink inside when cut, and the outside is golden and crispy. Remove with a slotted spoon and set aside.

4. 4

   Pour the remaining 2 tsp rapeseed oil into the wok and add the garlic, ginger, spring onions and pepper. Stir-fry for about 2 mins until starting to brown (still on quite a high heat). Pour in the sauce – it should immediately start to bubble rapidly – and stir in the carrot. As soon as the sauce has thickened slightly, about 30 secs-1 min, stir in the meat to quickly coat and heat through. Remove the pan from the heat, season with a pinch of salt and serve immediately, with the rice.