Sweet & Sour Pork
Sweet and sour pork is everyone's favourite Chinese take-away meal, with just the right balance of sweet and savoury. Now you can enjoy it just like the pro's do it in the comfort of your own home!
1 hr
Capable Cooks
4
What you’ll need
INGREDIENTS
- 400g SunPork Fresh Foods Pork Shoulder, diced
- 1 tsp. salt
- 1 tsp. chicken powder
- 1 tsp. white pepper
- 2 tsp. ground 5 spice
- 1 tsp. ground cumin
- 1 tsp. ground ginger
- 1 tsp. ground cardamom
- 2 Tbsp. Chinese Cooking wine
- 1 Tbsp. Sesame oil
- ½ cup corn starch
- ½ cup self raising flour
- ½ cup cold soda water
- 1 Tbsp. potato starch
- 1 green capsicum, chopped
- 1 red capsicum, chopped
- 2 carrots, peeled & sliced
- 1 white onion, quartered
- 4 Tbsp. tomato sauce
- 2 Tbsp. white vinegar
- 2 Tbsp. water
- 100ml pineapple syrup (from can)
- 1 Tbsp. Worcestershire sauce
- 1 tsp. sugar
- 2 tsp. cornflour
- 250g can pineapple chunks
- White rice, to serve
How to make it
- Marinate pork with salt, chicken powder, white pepper, spices, Chinese cooking wine and sesame oil. Let it marinate for 30 mins.
- To make the batter, mix cornstarch, self raising flour and soda water, stir into a thick batter. Add potato starch to the diced pork and toss in the batter to coat.
- In a wok with 3-4 cm oil over med-high heat, fry the battered pork pieces for 3-4 mins in batches, ensuring they are separated. Remove from the oil and rest on a cake rack.
- Flash fry the vegetables in the oil for 30 secs and set aside.
- To make the sauce, empty the wok of used oil and over med heat, add tomato sauce, vinegar, 1 Tbsp. water, pineapple syrup, Worcestershire sauce and sugar. In a small bowl, mix corn flour and 1 Tbsp. water together until smooth and pour into the sauce. Continue to stir until sauce has thickened.
- Return pork and vegetables to the wok and add pineapple pieces. Toss together until evenly coated.
- Serve with white rice and enjoy!
