Sweet and Sour Pork


vegetable oil, for deep-frying
155g/5½oz pork tenderloin
3 tbsp gluten free/wheat free plain flour
salt and freshly ground black pepper
3 tbsp cold sparkling water
For the sweet and sour sauce
2 tbsp clear honey
½ tsp Tabasco sauce
1 tbsp gluten free/wheat free wholegrain mustard
1 garlic clove, crushed
½ chicken stock cube- made from gluten free/wheat free stock cube is fine
2 tbsp water
½ lemon, juice only
1 tbsp gluten free/wheat free soya sauce


Heat the oil in a large pan or wok (do not leave this unattended at any time).

Slice the pork tenderloin into strips. Place the gluten free/wheat free flour into a small bowl, season and then add the water to make a batter.

Dip the pork strips in the batter and then place the pork strips into the hot oil to deep-fry for 1-2 minutes, or until cooked and golden.

To make the sauce, put all of the sauce ingredients in a small pan and heat through.

Keep stirring over a moderate heat for 3-4 minutes, or until the sauce has thickened.

Pour the sauce over the cooked pork and serve with boiled rice.