A classic Australian take on the sweet and sour pork dish, featuring tender pork pieces coated in a sweet and tangy sauce.
Yield: 4
Materials
Main Ingredients
- 20 ml soy sauce
- 1 egg yolk
- 20 ml cornflour
- 500 g lean pork, diced
- 1 red pepper (capsicum), deseeded and cut into chunks
- 1 green pepper, cut into chunks
- 3 canned pineapple rings, cut into quarters
- 125 ml cornflour, extra
- sufficient oil for deep frying Use enough to cover the pork pieces while frying.
- 2 cloves garlic
Sauce Ingredients
- 60 ml white vinegar
- 60 ml sugar
- 60 ml water
- 60 ml tomato sauce
- 2.5 ml salt
- 2.5 ml cornflour
Instructions
Preparation
- Combine soy sauce, egg yolk, and cornflour in a bowl, stir well.
- Place diced pork into soy sauce mixture, ensuring meat is completely coated.
- Cover and leave for 30 minutes, stirring occasionally.
Cooking
- Heat oil in a deep fryer to 180°C.
- Deep fry the pork until golden brown and cooked through. Remove and drain on paper towels.
- In a separate pan, stir-fry garlic, peppers, and pineapple until slightly softened.
- For the sauce, combine vinegar, sugar, water, tomato sauce, salt, and cornflour in a saucepan. Bring to a boil, stirring until thickened.
- Add the fried pork and vegetables to the sauce, toss to coat evenly.
Notes
Ensure pork is completely coated in the cornflour mixture for a crispy finish. Adjust sauce sweetness to taste.
A classic Australian take on the sweet and sour pork dish, featuring tender pork pieces coated in a sweet and tangy sauce.
Notes: Ensure pork is completely coated in the cornflour mixture for a crispy finish. Adjust sauce sweetness to taste.