Sweet & Sour Pork with Capsicums

21 Ingredients

Number of servings

Sweet & sour sauce

3/4 cup malt vinegar
1/3 cup Chinese rice wine
2tablespoons caster sugar
4tablespoons tomato purée
1 1/2 piece fresh ginger, 1.5 cm, sliced
3 cloves garlic, crushed

4tablespoons cornflour
1tablespoons Chinese rice wine
1tablespoons light soy sauce
2teaspoons sesame oil
1 egg, yolk only
1/2teaspoons salt
500grams lean pork, trimmed, cut in 2.5 cm (1 inch) pieces
1 red capscium, deseeded and cubed
1 green capsicum, deseeded and cubed
1 carrot, sliced into rounds
150grams drained tinned pineapple, chopped
2tablespoons light soy sauce
4 spring onions, sliced
4tablespoons plain flour
vegetable oil, for deep-frying

Method

Step 1 of 4

Place 1 tablespoon of the cornflour in a large bowl and stir in the rice wine to make a paste, then stir in the soy sauce, sesame oil, egg yolk and salt. Add the pork and mix well, then cover and leave to marinate for 2 hours or up to overnight in the refrigerator.

Step 2 of 4

Stir the ingredients for the sweet and sour sauce in a pan and bring to the boil. Add the peppers and carrot and reduce the heat. Simmer gently for 5 minutes, stir in the pineapple and cook for a further 3-4 minutes until the vegetables and fruit are tender. Stir in the soy sauce and spring onions and set aside.

Step 3 of 4

Combine the flour and remaining 3 tablespoons of cornflour and stir into the marinated pork.

Step 4 of 4

Pour enough oil into the wok to deep-fry the pork, and heat it to 190°C, or until a cube of bread dropped into the oil turns golden in 20 seconds. Deep-fry the pork in batches for 3-4 minutes, until golden. Remove using a slotted spoon and drain on kitchen paper, then toss into the sweet and sour sauce. Serve with rice, if liked.