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Sweet and Sour Pork-Cranberry Fried Rice

Ming Tsai whips up this deliciously flavoursome dish in episode 4 of Simply Ming.



  • 1.

    In a small saucepot, combine palm sugar and rice vinegar over low heat. Stir occasionally until palm sugar is dissolved, about 15 minutes.

  • 2.

    Meanwhile, season pork with salt and pepper and coat with cornstarch. Heat about 1-inch of oil in wok and shallow fry pork until golden, brown and delicious.

  • 3.

    Transfer pork to a heat-proof bowl. Discard oil. Wipe wok clean with a towel and place over heat. Lightly coat with oil and add ginger, garlic and scallion whites.

  • 4.

    Stir-fry and add onions and carrots and stir-fry. Deglaze with sweetened naturally brewed rice vinegar and ponzu and add cranberries. Bring to a simmer and reduce. Add back pork and rice; toss until hot.

  • 5.

    Garnish with scallion greens.

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Andrew Graham

Sauvignon Blanc, Pinot Gris and Pinot Noir are the best wines to pair with Sweet and Sour Pork-Cranberry Fried Rice.


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