Cantonese Style Sweet and Sour Pork
Sweet and sour, could there be a more perfect pairing? Yes! Sweet and sour PORK! Serve on rice or noodles to complete this Cantonese style dish that embraces mild, natural and fresh flavours.
1 hr 15 mins
Capable Cooks
4
What you’ll need
INGREDIENTS
- 500g SunPork Fresh Foods Pork Leg, cut into 3cm cubes
- 4 Tbsp. soy sauce
- 2 Tbsp. ginger, minced
- 3 Tbsp. garlic, minced
- ½ onion, finely diced
- 1 cup potato starch
- ½ cup vegetable oil
- 4 Tbsp. tomato paste
- ½ cup white vinegar
- ½ cup sugar
- ¼ cup water
- 1 Tbsp. corn starch
- 2 Tbsp. water
- 1 cup pineapple, cut into 3cm cubes
- ½ red capsicum, cut into 3cm cubes
- ½ green capsicum, cut into 3cm cubes
- 1 white onion, quartered
- Rice, to serve
- Sesame seeds, to serve
How to make it
- In a large bowl, combine pork, 2 Tbsp. soy sauce, ginger, garlic, and onion. Cover and marinate in the fridge for 1 hr.
- Remove pork from the fridge and separate the pieces. Sprinkle half the potato starch over the meat and gently toss until each piece is evenly coated. Rest for 5 mins.
- On a clean plate, add the remaining potato starch then dip each piece of pork in the starch until thoroughly coated.
- Heat a deep fry-pan over med-high heat and fill 2-3cm with vegetable oil. Once oil is hot, carefully shallow fry the pork in batches for 5 mins or until golden brown. Rest on paper towel.
- Heat 2 Tbsp. vegetable oil in a large fry-pan over med heat. Add tomato paste and cook for 1-2 mins until the oil has turned orange. Add the vinegar, sugar, water, and remaining soy sauce then stir continuously until the sugar has dissolved.
- In a small bowl, combine the corn starch and water. Whisk until smooth and slowly pour it into the sauce, stirring continuously.
- Add the pineapple, capsicum and onion and cook for 2 mins. Add in the crispy fried pork and toss the meat through the sauce, heat for 1 min or until heated through.
- Serve immediately with steamed white rice and a sprinkle of sesame seeds.
