This is my simple and healthy version of sweet and sour pork and will be unlike anything you would have tasted in a Chinese restaurant. I hope it’s one you will love to cook time and time again. Instead of the crunchy batter, the crunchy roasted soya beans give texture and flavour. Roasted soya beans can be found in supermarkets and health food shops, but if you can’t find them, crush some dry-roasted peanuts instead.
Put all the ingredients for the pork coating into a grinder and whiz until coarsely ground. Transfer to a bowl. Put all the ingredients for the sweet and sour sauce into a blender and whiz to a paste.
Using a meat mallet or rolling pin, bash the pork steaks until halved in thickness.
Sprinkle the pork coating onto a board and press the pork steaks into the spice mix, pressing down so that the mix sticks to the meat, and coats well on both sides.
Heat a wok or pan over a high heat and add the groundnut oil. Add the pork steaks and cook for 2 minutes until browned, then turn over and cook the other side for 2 minutes, or until fully cooked. Remove the steaks from the wok and put to one side in a warm place.
Pour the sweet and sour sauce into the wok and cook for 1–2 minutes until the sauce has reduced and thickened naturally. Season further if required with lite soy sauce, rice wine or sherry and pepper.
Serve the sauce poured over the chops, with Beijing Rice and Choi Sum Salad.
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