23min 4 ppl
Sweet and Sour Pork
27 minutes
4 people
Medium31–60 min or 7–12 steps
27 min · 8 steps
Medium: 31–60 min or 7–12 steps
520 kcalper person
Protein 28g
Carbs 50g
Fats 22g
About this dish
Crisp-battered pork tossed with peppers, onion and pineapple in a glossy, tangy sauce that balances sharp vinegar against bright sweetness.
Allergy Info
Gluten, Eggs, Soya
Diet Info
Meat
Ingredients
Fresh Produce
- Red Peppercut into chunks1 whole
- Green Peppercut into chunks1 whole
- Onioncut into chunks1 whole
- Pineapplecut into chunks150 g
Meat & Poultry
- Pork loincut into bite-sized chunks500 g
Dairy & Eggs
- Eggsbeaten1 whole
Dried Goods
- Cornflourdivided100 g
- Plain flour50 g
- Sugar3 tbsp
Spices & Seasonings
- Fine sea salt0.5 tsp
Oils & Condiments
- Vegetable Oilfor deep-frying, plus 1 tbsp for stir-frying500 ml
- ketchup4 tbsp
- Rice vinegar3 tbsp
- Light soy sauce1 tbsp
Utensils
- Wok
- Mixing bowl
- Meat thermometer
Method
1
Season the pork chunks with the salt and light soy sauce and leave to marinate for 10 minutes.
Approx. 3 minutes
2
Whisk the egg with the plain flour and half the cornflour to make a thick batter, then coat each piece of pork.
Approx. 5 minutes
3
Heat the vegetable oil in a wok to 180°C and deep-fry the pork in batches for 5 minutes until golden and a meat thermometer reads at least 63°C, then drain.
Approx. 7 minutes
4
Pour off most of the oil, leaving about 1 tablespoon in the wok, and stir-fry the onion, red pepper and green pepper for 3 minutes until just softened.
Approx. 3 minutes
5
Add the pineapple and stir-fry for 1 minute.
Approx. 1 minute
6
Stir the ketchup, rice vinegar and sugar together in a small bowl, then pour into the wok and bring to a simmer.
Approx. 3 minutes
7
Mix the remaining cornflour with a little cold water, stir into the sauce, and cook for 2 minutes until it thickens and turns glossy.
Approx. 3 minutes
8
Toss the fried pork through the sauce until every piece is coated, then serve immediately.
Approx. 2 minutes
