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!
In a large bowl, add the garlic, yellow bean sauce, pork fillet, and shaoshing rice wine together with all the sweet and sour sauce ingredients, except for the oil. Marinade the pork for as long as possible.
Before cooking, slice the pork fillet.
Heat a wok over high heat, add the groundnut oil. Add the sliced pork (retain the marinade) and stir fry until browned for about 3-4 minutes. Lastly add the marinade and reduce the heat, so the sauce becomes a sticky consistency cooking for a further 2-3 minutes.
Heat a small wok or pan, add some groundnut oil and stir fry red onions until translucent and softened for about 4-5 minutes, then add the Chinkiang black rice vinegar and the brown sugar and caramelise for another minute.
Heat a griddle pan, add some groundnut oil, place some sliced seeded buns top side up and grill until browned slightly.
To serve stuff the buns with some lollo salad leaves, some of the sticky pork slices, some caramelised onions and some sliced red tomatoes and serve immediately.
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