Easy Sweet and Sour Pork
45 min4 servings
Crispy fried pork in a glossy sweet and sour sauce with peppers, onions and pineapple, served over jasmine rice.
| prepPreheat oven to 200°C / 400°F for air fryer method, or heat oil in a large deep frying pan over medium heat for stovetop method | |||
| 600 g pork Scotch fillet, cut into 2 cm pieces | Marinate pork 15 min | Return pork, add pineapple, serve with rice | |
| 1 tbsp all-purpose soy sauce | |||
| 1 tbsp freshly minced garlic | |||
| 1 tsp freshly minced ginger | |||
| ¼ tsp bicarbonate of soda (baking soda) | |||
| ½ tsp sea salt flakes | |||
| ¼ tsp freshly cracked black pepper | |||
| 1 egg | Coat pork with batter | ||
| 60 g cornflour (cornstarch) | |||
| Oil, for frying | Fry pork 5–6 min per batch until golden | ||
| 1 tbsp cornflour (cornstarch) | Whisk cornstarch slurry | Add sauce, simmer 1–2 min until glossy | |
| 1 tbsp water | |||
| 1 tbsp all-purpose soy sauce | Mix sweet and sour sauce | ||
| 55 g brown sugar | |||
| 60 ml pineapple juice | |||
| 80 ml apple cider or rice wine vinegar | |||
| 80 g tomato ketchup | |||
| 1 brown onion, diced | Cook onions and capsicum 1–2 min | ||
| 1 red onion, diced | |||
| 1 red capsicum (bell pepper), diced | |||
| 1 green capsicum (bell pepper), diced | |||
| 95 g canned pineapple chunks in juice, drained | |||
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