Wildschwein’s Braised Sweet and Sour Pork Recipe

This a quick dish thrown together for ‘linner’ today (not quite lunch, not quite dinner). It was made out of 3 pork chops that were de-boned and cubed. It tasted healthy, and included a few of those peas we picked the other day. Not quite as fluorescent as the Chinese restaurant standard, but just as tasty!


Velveting mix

600 to 700g cubed pork
1 egg
1 teaspoon salt
a generous grinding of black pepper
1/2 teaspoon Chinese five spice
2 tablespoons Chinese rice wine
1 teaspoon sesame oil
1/2 cup cornflour
3 cloves garlic, minced
1 teaspoon grated ginger


6 tablespoons tomato sauce
4 tablespoons white vinegar
3 to 4 tablespoons white sugar
4 tablespoons light soy sauce
1 cup water


1 medium onion, sliced
1 carrot, sliced on the diagonal
1 celery stalk, sliced on the diagonal
1/2 cup sliced water chestnuts
1/2 cup peas

Additional ingredients

1 tablespoon cornflour, dissolved in 2 tablespoons cold water


Velveting mix

  1. Place all items in a bowl, mix well, and set aside. Make sure that the egg is broken up completely.


  1. Prepare the sauce by mixing all of the ingredients together in a bowl.

Vegetables, etc.

  1. Chop all the vegetables, place on a plate, and set aside.
  2. Mix the cornflour & water together in a cup and set aside.


  1. Heat a wok, add a couple of tablespoons of oil, and when smoking hot add the pork. and stir fry over very high heat for about 5 to 10 minutes, or until very well browned.
  2. Add the vegetables and cook for another few minutes, stirring constantly.
  3. Add the sauce mixture, and stir through.
  4. Cover the wok and reduce the heat to medium. Simmer for about 5 to 10 minutes, or until the pork is just cooked and the vegetables are tender.
  5. Before serving – over the heat, add the cornflour & water mix and stir well until thickened.

Serve with steamed white rice.



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