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Sweet and Sour Soy Pork Bun

The flavour of sweet and sour originates from Wuxi in the Zhejiang province in China – it is most known for its sweet and sour soy sticky ribs. They are traditionally braised in stock for an hour and then the sauce is added and thickened. However, in true modern style, I love marinading pork fillet slices in homemade sweet & sour sauce, then wok-fried to perfection (until sticky) and stuffed in griddled seeded buns with caramelised red onions and plenty of salad leaves which in my opinion is the ultimate party food – for children, football matches or BBQ’s!

For the pork marinade

For the sweet and sour sauce

For caramelised red onions

To serve

Notes

CHING'S TIPS

  • To help vegetables cook in the wok, add a splash or two of water to help create some “steam” whilst stir frying.

  • Use msg free products where possible.

  • Groundnut oil can be substituted with vegetable oil, sunflower oil or corn oil.

  • A large number of dishes can be adapted to suit vegetarians. Look out for where you can substitute the meat for tofu or vegetables and use vegetarian sauces.

  • Use low sodium soy sauce where possible
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    » Top Wine Matches For This Recipe

    Angus Hughson

    Shiraz, Chardonnay and Merlot are the best wines to pair with Sweet and Sour Soy Pork Bun.

     
     

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