Sweet and sour pork with basil recipe

Recipes

Jean-Francois Mallet
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Crispy deep-fried pork served with a sweet and sour Thai basil sauce.

500 g rack of pork or pork shoulder
9 tbsp soy sauce
1 bunch Thai basil
1 large onion
1 x 250g can pineapple in syrup
1 tbsp groundnut oil
2 tbsp cornflour (cornstarch)
4 tbsp oyster sauce
3 tbsp rice vinegar
2 tbsp ketchup
300 g flour
1 l (adjust quantity to suit your equipment, remembering that oil expands when heated) cooking oil, for deep-frying

17.6 oz rack of pork or pork shoulder
9 tbsp soy sauce
1 bunch Thai basil
1 large onion
1 x 250g can pineapple in syrup
1 tbsp groundnut oil
2 tbsp cornflour (cornstarch)
4 tbsp oyster sauce
3 tbsp rice vinegar
2 tbsp ketchup
10.6 oz flour
1.8 pints (adjust quantity to suit your equipment, remembering that oil expands when heated) cooking oil, for deep-frying

17.6 oz rack of pork or pork shoulder
9 tbsp soy sauce
1 bunch Thai basil
1 large onion
1 x 250g can pineapple in syrup
1 tbsp groundnut oil
2 tbsp cornflour (cornstarch)
4 tbsp oyster sauce
3 tbsp rice vinegar
2 tbsp ketchup
10.6 oz flour
4.2 cups (adjust quantity to suit your equipment, remembering that oil expands when heated) cooking oil, for deep-frying

Cut the pork into thin slices, toss in 5 tbsp of the soy sauce then cover and marinate for 1 hour. Rinse, dry and strip the basil, then peel and finely chop the onion. Drain the pineapple rings, reserving the syrup, and cut into small pieces.
Heat the groundnut (peanut) oil in a wok, then fry the pineapple and onion quickly. Once they are browned, add the cornf lour (cornstarch).
Mix, then whisk in the pineapple syrup, the remaining soy sauce, the oyster sauce, vinegar and ketchup and stir-fry for 25 minutes. Turn off the heat and set aside.
Prepare and heat a deep-fryer then add the basil to the hot oil and quickly deep-fry. Remove with a slotted spoon and drain on a plate.
Drain the pork pieces, dip them in the flour, then carefully lower them into the deep-fryer and fry for 5–8 minutes, shaking well until they are cooked and golden.
Drain on kitchen paper (paper towels) then add to the wok with the sauce. Mix, and arrange everything in a large dish. Cover with the basil leaves and serve with white rice.

Recipe extracted from China Towns by Jean-François Mallet.

Recettes et photographies : Jean-François Mallet, textes Emmanuelle Jarry, dessins Marie-Paule Jaulme

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