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Sweet & Sour Pork
Ingredients
- 500g pork fillet, 2 to 3cm dice
- 1/2 tsp bi-carbonate soda
- 1/2 tsp salt
- 1 tsp soy sauce
- 1/4 tsp brown sugar
- 1 egg white
- Peanut oil for frying
- 3/4 cup corn flour, to coat pork
- 1 red onion, chopped into large pieces
- 1/2 red capsicum, largely chopped
- 1/2 green capsicum, largely chopped
- 1 large carrot, peeled and thinly sliced on a diagonal
- 1 hot red chilli, seeded and finely chopped
- 1 large clove garlic, finely chopped
- 1 cup chicken stock
- 1 cup apple cider vinegar
- 1/2 tsp salt
- 3/4 cup raw sugar
- 1/4 cup tomato sauce/ketchup
- 1 tsp soy sauce
- 1 & 1/2 cups pineapple pieces
- 1 tsp cracked black pepper
- 2 Tbsp corn flour
- 1/4 cup hot water
Directions
- Dice pork and throw into a bowl. Add 1 egg white, 1/4 tsp (a sprinkle) brown sugar, 1/2 tsp salt & 1 tsp soy sauce. Mix well, cover and stick in the fridge for up to 1 hour.
- Mean while- prep veggies. 1/2 red and green capsicum (large chop), 1 carrot (sliced thinly on diagonal), 1 clove garlic (finely chopped), 1 red chilli (seeded & finely chopped).
- You can also get your sauce ready- grab a bowl & add 1 cup chick stock, 1 cup cider vinegar, 3/4 cup raw sugar, 1/2 tsp salt, 1/4 cup ketchup, 1 tsp soy sauce. Mix well.
- Cost pork pieces in corn flour.
- In a large heavy based wok, heat around 1/3 cup peanut oil on med/ high heat. Shallow fry pork in 3 batches until cooked through and crispy all over. Drain on paper towel.
- Clean wok- now in 1 Tbsp peanut oil, add carrots, capsicum, onion, chilli and garlic. Fry, stirring constantly, until softened. Remove and set aside. Now throw your sauce in- bring to the boil. Add pork and veggie mix. Return to the boil. Throw 2 Tbsp corn flour into a coffee cup, add 1/3 cup hot tap water. Mix well with a fork. Add mixture to wok. Stir well (constantly) until sauce is thick and flour is cooked out. Season with cracked black pepper & serve with rice. Serves 4.
- Sensational dish! Loved it! Enjoy!
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