Recipe

Sweet and sour pork

Sep 30, 2011 2:00pm
  • 15 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Sweet and sour pork
  • 1 egg, lightly beaten
  • 1/3 cup (50g) flour
  • 500 gram pork fillet, cubed
  • 2 cup (500ml) rice bran oil, plus extra for batter
  • 225 gram can pineapple rings, drained, cubed
  • 1 green or red capsicum, cubed
  • 3/4 cup (185ml) chicken stock
  • 1/4 cup (60ml) white vinegar
  • 2 tablespoon honey
  • 2 teaspoon soy sauce
  • 1 tablespoon cornflour
  • steamed rice, to serve

Method

Sweet and sour pork
  • 1
    Place egg, flour, 1 teaspoon oil and 1/4 cup water in a medium bowl. Mix to a smooth batter. Add pork and stir to coat well.
  • 2
    Heat rice bran oil in a wok on high until a cube of bread sizzles on contact. Cook pork in batches for 4 minutes, until lightly golden. Drain on paper towel. Reheat oil and re-fry pork in batches until crisp and golden brown. Drain on paper towel.
  • 3
    Drain off all but 1 tablespoon of oil. Reheat remaining oil on high. Add pineapple and capsicum and stir-fry for 3 minutes, until capsicum is tender. Add stock, vinegar, honey and soy sauce and bring to boil.
  • 4
    Mix together cornflour and 1/4 cup water. Add to wok, bring to boil and stir until sauce thickens slightly. Fold through pork and reheat gently. Serve with steamed rice.

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