Sweet and Sour Pork
- 600 grams Pork (from the shoulder)
- 100 grams Snow peas
- 100 grams carrots
- 100 grams Celery
- 2 shallots
- 2 garlic
- ½ Red chile pepper
- 8 fresh shiitake mushrooms
- 10 grams fresh ginger
- 4 tablespoons light soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Palm sugar
- 4 tablespoons Peanut oil
- 125 milliliters Chicken broth
- 1 teaspoon cornstarch
- freshly ground peppers
- ¼ teaspoon Chinese 5 spice powder (from an Asian supermarket)
- Coriander (for garnish)
Cut pork into thin slices, then into about 1 cm (approximately 1/2 inch) wide strips. Rinse and peel vegetables. Cut snow peas into diamonds, cut carrots into strips and cut celery into thin slices. Blanch prepared vegetables in a pot of boiling water for about 1 minute. Drain, rinse with cold water and drain again.
Peel shallots and garlic and chop finely. Rinse chile pepper, cut in half lengthwise, remove seeds and cut into fine strips. Trim mushrooms, remove stalks and cut into quarters. Peel ginger and grate.
Mix soy sauce in a bowl with rice vinegar and palm sugar. Heat 2 tablespoons peanut oil in a wok. Fry pork in portions, then remove from the wok. Then add shallots, garlic, chile pepper and ginger to the wok and fry in remaining oil while stirring. Add carrots, fry for 1 minute, add celery, fry for 1 minutes, then add snow peas and fry for 1 minute while stirring. Add mushrooms and pork, mix and fry.
Add soy sauce mixture and broth to the wok. Mix cornstarch in a bowl with a little water until smooth. Add cornstarch mixture to the wok, mix, bring to a boil and season with salt, pepper and five-spice powder. Serve in a bowl garnished with cilantro leaves.