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.