A classic Australian take on the sweet and sour pork dish, featuring tender pork pieces coated in a savory batter and deep-fried, then tossed in a tangy sweet and sour sauce with peppers and pineapple.
Yield: 4
Materials
Main Ingredients
- 1 tbsp soy sauce
- 1 egg yolk
- 1 tbsp cornflour
- 500 g lean pork, diced
- 1 red pepper (capsicum), deseeded and cut into chunks
- 1 green pepper, cut into chunks
Sauce Ingredients
- 3 tbsp white vinegar
- 3 tbsp sugar
- 3 tbsp water
- 3 tbsp tomato sauce
- 1/2 tsp salt
- 1/2 tsp cornflour
Coating and Cooking
- 1/2 cup cornflour, extra for coating
- oil for deep frying approximately 500ml, adjust as needed
- 2 cloves garlic, crushed
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, stirring occasionally.
- Combine all ingredients for the sauce, mix well.
Cooking
- Add extra cornflour to pork mixture, mix until pork is well coated.
- Heat oil in a pan and deep fry pork until golden brown and cooked through, approximately 7 minutes. Drain well.
- Pour off excess oil, leaving 1 tbsp in the pan. Add crushed garlic, red and green peppers, and pineapple. Cook quickly, stirring constantly for 2-3 minutes.
- Add pork and sauce to the pan. Stir until the sauce boils and thickens.
- Serve with rice.
Notes
Ensure the pork is well coated with the batter to achieve a crispy texture. Adjust the sweetness of the sauce to taste by adding more sugar if desired.
A classic Australian take on the sweet and sour pork dish, featuring tender pork pieces coated in a savory batter and deep-fried, then tossed in a tangy sweet and sour sauce with peppers and pineapple.
Notes: Ensure the pork is well coated with the batter to achieve a crispy texture. Adjust the sweetness of the sauce to taste by adding more sugar if desired.