Sweet & Sour Pork
Moderate diffiiculty and effort required here.
Open the tin of pineapple; drain off the juice and reserve both juice and pineapple.
Combine egg yolks and water. Place cornflour into a bowl and gradually stir in the egg yolk mixture. Add pork cubes and toss to coat.
Heat oil for deep frying in a wok until a cube of bread browns in 50 seconds. Stir the pork in the batter to ensure each piece is fully coated as you put it in the oil. Fry in batches and drain on paper towel. Place in a 140 degree oven uncovered to keep warm.
To make the sauce, heat some oil in a wok or pan and add the onion and peppers. Stir fry for 5 minutes until softened. Combine cornflour, water, tomato sauce, soy sauce, vinegar and reserved pineapple juice, and stir into the pan.
Cook, stirring constantly for 2-3 minutes. Or until sauce boils and thickens. Use some reserved water to regulate thickness if needed.
Stir through the pork and pineapple pieces, and cook for about 4 minutes or until warmed through fully.
Serves four.
3 egg yolks
1 tbs water
2 tbs cornflour
400g pork fillet cut into 2cm cubes
vegetable oil for deep frying
INGREDIENTS:
“THE CRUNCHY PORK IN THE TANGY SAUCE HAS MADE THIS A CHINESE TAKE AWAY CLASSIC”
SWEET & SOUR SAUCE:
1 tbs vegetable oil
1½ onions sliced into eighths
½ red capsicum cut into 2cm squares
½ green capsicum cut into 2cm squares
1 tbs cornflour
¾ cup water
2 tbs tomato sauce
2 tsp soy sauce
1 tbs rice wine vinegar
400g tin pineapple pieces
CAN BE SERVED WITH STEAMED RICE, OR GOOD ON IT'S OWN.
EACH PIECE OF PORK YOU PUT IN THE OIL MUST BE FULLY COATED IN THE BATTER. MAKE SURE YOU USE ONLY PORK FILLET, AND YOU MUST REHEAT THE OIL BETWEEN BATCHES.