Sweet and sour pork

AT A GLANCE

  • Serves 4 people

  • 250 gm (about ¼ small) fresh pineapple
  • 1 small onion
  • 1 firm tomato
  • ½ red capsicum
  • ½ green capsicum
  • 1 spring onion
  • 2-3 long red chillies, seeded
  • 2 garlic cloves
  • Vegetable oil, for deep-frying
  • 75 gm (½ cup) potato flour, plus 1 tsp extra
  • 65 gm (½ cup) rice flour
  • Steamed or fried rice, to serve
  •  
  • Marinated pork
  • 1 scant tsp five-spice powder
  • 2 tsp light soy sauce
  • 2 tsp Shaoxing wine
  • 1 tsp ginger juice (squeezed from 2 tbsp finely grated ginger)
  • 1 egg, beaten
  • 500 gm pork neck
  •  
  • Sweet and sour sauce
  • 185 ml (¾ cup) chicken stock
  • 125 ml (½ cup) tomato ketchup
  • 1 tbsp caster sugar, or to taste
  • 1 tbsp rice vinegar (white not black), or to taste
  • 2 tsp light soy
  • ½ tsp dark soy sauce
  • ½ tsp sesame oil
01   For marinated pork, combine five-spice, light soy, Shaoxing wine, ginger juice, egg and a pinch of salt in a bowl.
02   Cut pork into 3cm pieces, add to marinade and mix well. Cover with plastic wrap and refrigerate to marinate (15 minutes or overnight; if marinating overnight, mix in egg just before cooking).
03   For sweet and sour sauce, mix ingredients in a bowl, and season to taste with sugar and vinegar.
04   Cut pineapple into bite-sized pieces, cut onion and tomato into wedges, thinly slice capsicums, cut spring onion into batons, thinly slice chillies, finely chop garlic and set aside separately on a tray.
05   Heat oil in a wok to 185C. Combine flours in a bowl, add pork cubes and toss to coat, then deep-fry in batches until browned and crisp (2-3 minutes; be careful, hot oil will spit). Remove pork with a slotted spoon and drain on paper towels. Repeat if desired for a crisper texture. Reserve oil in a heatproof container.
06   Wipe wok with paper towels, then heat 1 tbsp frying oil. When hot, add onion, chilli and garlic, and stir-fry until onion starts to colour (30 seconds).
07   Add capsicum and pineapple, and stir-fry until well combined (20 seconds).
08   Add sweet and sour sauce, bring to the boil, then add spring onion and tomato, and stir-fry until warmed through (30-40 seconds).
09   Meanwhile, combine extra potato flour with 1 tbsp cold water and stir into boiling sauce to thicken. Season to taste.
10   Return pork to wok to warm through (1-2 minutes), then serve with rice.

Topics:

WINTER, CHINESE, PORK, RICE, CAPSICUM, PINEAPPLE, MAIN, RECIPE

Recipe:

TONY TAN

Photography:

BEN HANSEN

Styling:

RHIANNE CONTRERAS

FEATURED IN

Jun 2016

Jun 2016

View Full Site