We have the Chinese to thank for this recipe because the flavour of sweet and sour derives from Wuxi in the Zhejiang province in China.
Thanks to Jenny Kay, the recipe along with the sweet and sour flavour incorporates one of the most popular lean meats South Africa has to offer.
This recipe is guaranteed to transform the way you've been preparing pork and will become a weeknight dinner favourite.
Filling Ingredients:
- 300g pork steaks or pork fillet
- 15ml soy sauce
- 10ml sesame oil
- 45ml corn flour
- 1 egg white
- oil for frying
- 60ml tomato sauce
- 400g tin of crushed pineapple, well drained and juice reserved
- 30ml honey
- 30ml soy sauce
- 15ml tamarind paste
- 15ml apple cider vinegar
- ½ red onion, finely chopped
- ½ red pepper, finely diced
- 15ml chopped garlic
- 10ml chopped ginger
- 10ml cornflour mixed with water
Instructions:
1. Cut the meat into strips and in a bowl combine with the soy sauce, sesame oil, cornflour and egg white, mix well.
2. Set aside for 30 minutes.
3. Heat some oil in a wok or frying pan and fry the meat in batches until golden brown.
4. Drain on paper towel.
5. Cut the meat into smaller pieces.
6. Combine the tomato sauce, 180ml of the reserved pineapple juice, honey, soy sauce, tamarind and vinegar in a jug and mix well.
7. Heat a little more oil in the wok and fry the onion, red pepper, garlic, ginger and 125ml of the crushed pineapple.
8. Reserve 60ml of the tomato sauce mix and add the rest to the onion and pepper mix in the wok.
9. Add in the cornflour mixed with the water and cook for 2-3 minutes.
10. Add this to the chopped meat and allow to cool.
Dough Ingredients:
- 750ml self raising flour
- 5ml baking powder
- 125ml castor sugar
- 5ml salt
- 60ml oil
- about 180ml warm water
Instructions:
1. In a bowl combine the flour, baking powder, sugar and salt and mix well.
2. Make a well in the mixture and add the oil and enough water to bring the mixture together to form dough that is soft but not sticky.
3. Knead the dough well until smooth.
4. Roll the dough into a sausage shape and cut it into 20 equal portions.
5. Roll each portion into a disc shape.
6. Place a tablespoon of the filling into the centre of the disc and gather up the dough to enclose the filling.
7. Pinch it well to seal.
8. Repeat with all the dough and filling.
9. Place each bun on a square of non stick baking paper and place them into a bamboo steam basket, allowing room for the buns to rise.
10. Place the basket over boiling water in either a pot or wok and steam the buns for 15-20 minutes until firm to the touch.