I absolutely love sweet and sour pork but realised it wasn’t something that I had actually made before! So when I came across this recipe, I thought let’s give it a go and my oh my I am so glad that I did! There is nothing better than cooking something that tastes just like it does at a restaurant! I really do think it is the best ever. I do admit that next time I probably wouldn’t bother battering the pork, I’d rather just pan fry it. This recipe would go incredibly well with prawns, chicken and even fish!

Grab your ingredients for your sauce!

You know that I love to use the freshest ingredients available and this recipe is no exception! I used local pineapple from John Zelenka, capsicums from Bowen Gumlu Growers and fresh diced pork from Freckle Farm. All of these products are available at the Greater Whitsunday Farmers Market!

To make the sauce heat the oil and saute chopped vegies for 5 minutes. Mix sugar, soy sauce, pineapple juice, vinegar and tomato sauce together then add to the vegetables along with the pineapple pieces and bring to the boil. Once the sauce is boiling, add the cornflour which has been blended with the water. It’s at this point that you have a bit of a taste test and your tastebuds will sing!!! Continue stirring until mixture boils and thickens.

It's all about that sauce!!

In the meantime, heat the oil for deep frying pork and whisk the batter ingredients together until smooth. Add pork and stir to coat well.

You want to fry the pork in batches until cooked, for about 4-5 minutes. Drain on paper towels and keep warm while cooking the rest of the pork. My batter didn’t come out crunchy because i didn’t want to overcook the pork! This is why i would probably just pan fry the pork next time instead.

Pork batter ingredients!
Pork batter!

Once the pork is cooked, serve it up with the sauce and some plain or fried rice.

Give it a go and try it for yourself and send us a pic of yours!

 

Get in my belly!! Sweet and sour pork!!

 

RECIPE

500g diced pork (cut into 2cm cubes)

Batter

½ cup plain flour

¼ cup cornflour

½ cup cold water

1 egg

¼ tsp sea salt

1 litre oil

Sauce

1 red capsicum

1 onion halved and sliced

1 carrot cooked sliced

1 whole fresh pineapple cut into small pieces or 300g canned pineapple

2 tbs pineapple juice (reserved from can)

3 tbs oil

½ cup sugar

2 tbsp soy sauce

2 tbsp white vinegar

½ cup tomato sauce

1 tbsp cornflour

1 cup water

METHOD

To make the sauce heat the oil and saute chopped vegies for 5 minutes.

Mix sugar, soy sauce, pineapple juice, vinegar and tomato sauce together then add to the vegetables. Add the pineapple pieces and bring to the boil.

Once the sauce is boiling, add the cornflour which has been blended with the water. Continue stirring until mixture boils and thickens.

Keep hot while preparing the pork. Heat oil for deep frying pork. Whisk batter ingredients together until smooth. Add pork and stir to coat well.

Fry pork in batches until cooked, for about 4-5 minutes. Drain on paper towels and keep warm while cooking the rest of the pork.

Once the pork is cooked, serve it up with the sauce and some plain or fried rice.

About The Author

Trudie Bishop is our Chief of Foodspiration and an experienced home cook with a passion for learning, using the freshest produce available and getting kids of all ages in the kitchen.

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