Sweet & Sour Pork Serves 4

Ingredients Marinade 1½ tbsp soy sauce 1½ tsp rice wine 1½tsp cornflour 2 egg yolks, beaten Deep-fry 1lb pork steak, cut into 2.5cm (1") cubes 3 tbsp cornflour for coating oil for deep frying Stir-frying 2 tbsp light vegetable oil 2 spring onions, cut into diagonal pieces 2 slices fresh ginger root 12 water chestnuts, sliced sauce 1½ tbsp soy sauce 3 tbsp sugar 3 tbsp rice vinegar 4 floz (100ml) water 4 tsp cornflour mixed with 2 tbsp (3ml) cold water

Method Marinade: Mix the marinade ingredients in a bowl. Add the pork cubes, making sure all pieces are well covered. Leave to marinate for one hour. Deep Fry: Roll each cube in the coating cornflour, ensuring that each pieces is well covered. Cook the pork cubes for 3 minutes in a deep fat fryer or pan. When cooked, remove from pan, drain on kitchen paper and keep warm. Stir-fry: Heat the vegetable oil in a clean wok or large frying pan and stir-fry the ginger, onion and water chestnuts for one minute. Sauce: Pour in the soy sauce, add the sugar, rice vinegar and water. Boil gently for one minute. Stir in the cornflour paste to thicken. Mix in the cooked pork cubes, simmer for one minute, covering evenly with the sauce. Arrange on a serving plate, garnish and serve immediately.