Sweet and sour pork - without batter?!

[BlingLoving]

I just spotted an article and recipe from Bill Granger for his "childhood favourite": sweet and sour pork. But without the batter.

What is the point? Surely some things just need the disgusting, fatty, deliciousness of their traditional recipes? I would hate to eat sweet and sour pork without batter!

Meat in sauce - sounds good. Batter nice but adds a lot to the faff.

Hell, I wouldn't cook it myself. it's probably the one thing I'd actually consider eating from any chinese takeaway - even the dodgy one on the corner near our house!

No disagree, proper S&S is del. I made my own up by using a recipe I found on an Aga sheet on the net. Using shoulder meat not expensive tenderloin.

I find the takeaway over sweet and god only knows where the pork has come from...makes me boff!