Sweet and Sour Pork

On Monday, February 25th, 2013

  • Cooking time: Less than 60 minutes
  • Cuisine: Asian-Chinese-Modern Australian
  • Serves: 4
  • Type: Family-Kids-Easy


  • 1 egg, lightly beaten
  • 1/3 cup (50g) flour
  • 1 teaspoon oil
  • 500g pork fillet, cubed
  • 2 cups (500ml) rice bran oil
  • 225g can pineapple rings, drained, cubed
  • 1 green or red capsicum, cubed
  • ¾ cup (185ml) chicken stock
  • ¼ cup (60ml) white vinegar
  • 2 tablespoons honey
  • 2 teaspoons soy sauce
  • 1 tablespoon cornflour
  • steamed rice, to serve

Preparation method

1. Place egg, flour, oil and ¼ cup water in a medium bowl. Mix to a smooth batter. Add pork and stir to coat well.

2. Heat rice bran oil in a wok on high until a cube of bread sizzles on contact. Cook pork in batches for 4 minutes, until lightly golden. Drain on paper towel. Reheat oil and re-fry pork in batches until crisp and golden brown. Drain thoroughly on paper towel.

3. Empty and discard all but 1 tablespoon of oil. Reheat remaining oil on high. Add pineapple and capsicum and stir-fry for 3 minutes, until capsicum is tender. Add stock, vinegar, honey and soy and bring to boil.

4. Mix together cornflour and ¼ cup water. Add to wok, bring to boil and stir until sauce thickens slightly. Fold through pork and reheat gently. Serve with steamed rice.

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