Sweet & Sour Pork – Recipe
INGREDIENTS
Pork
500g NZ pork shoulder, cut into 2cm cubes
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
Sauce
1 tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 tbsp cornstarch
¼ cup water
METHOD
- Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg white and green onions. Cover and place in the fridge for one hour.
- In a large deep pan or deep-fryer, heat the vegetable oil to 185°C. Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
- In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
- To make the sauce, mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
- Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
- Serve with steamed rice.