SWEET AND SOUR PORK

 

500G PORK FILLET CUT INTO BITE SIZED PIECES 

 

BATTER 

65G PLAIN FOUR 

35G CORNFOUR 

120M ICED WATER 

1 EGG  

¼ TSP SALT 

½ TS CHINESE 5 SICE 

VEG OIL FOR FRYING 

 

SAUCE 

3 TBL VEG OIL 

1 RED CAPSICUM, SEEDED AND CHOPED 

1 GREEN CAPSICUM, SEEDED AND CHOPPED 

1 RED ONION , PEELLED AND CHOPPED 

3 GARLIC CLOVES, CRUSHED 

1 RED CHILI, SEEDED AND SLICED 

3 CM PIECE OF GINGER , PEELED AND GRATED 

100G SUGAR 

2TB SOY SAUCE 

1 X 225 G TIN PINAPPLE SICES IN JUICE, CHOPED 70 M JUICE SAVED  

2 TBL WHITE VINEGAR 

2 TBL TOMATO SAUCE 

1 TB CORNFLOUR 

250ML WATER 

METHOD  

HEAT THE VEG OIL AND COOK THE CAPSICUMS, ONIONS IN A PAN FOR 5  MINUTES UNTI TENDER. ADD THE GARLIC, CHILLI AND GINGER AND COOK FOR ANOTHER MINUTE. 

COMBINE THE SUGAR, SOY, PINEAPPE PIECES, JUICE, VINEGAR AND TOMATO SAUCE IN A BOW THEN ADD TO THE VEGETABES AND BRING TO THE BOIL. 

IN A CUP COMBINE THE WATER AND CORN FLOUR, THEN POUR INTO THE BOIING SAUCE STIRRING UNTI THE SAUCE THICKENS. 

MEANWHIE IN A ARGE SAUCEPAN HEAT VEG OI TO A DEPTH ON 5 CM AND PACE OVER A MED/HIGH HEAT. 

WHISK THE BATTER INGREDIENTS TOGETHER UNTI SMOOTH ADD THE PORK MPIECES AND STIR TO COAT WELL. 

WORKING IN BATCHES FRY THE PORK PIECES FOR 4/5 MINUTES UNTIL THEY ARE COOKED THROUGH AND ARE GOLDERN AND CRISPY. 

ONCE AL THE PORK IS COOKED TOSS THROUGH THE SAUCE AND SERVE WITH STEAMED RICE.