Chinese
10 Minute Kitchen
From
10 Minute Kitchen
season
1
episode
3
Sweet & Sour Pork
With
Kelvin Cheung
Everyone's favourite Asian dish
SERVES
4
About this recipe
Always a crowd pleaser, the Pork can be swapped out for Paneer for those don't eat Pork. Bright, delicious and simple
Ingredients
3g salt
Sugar (to taste)
15g sesame oil
1 egg
Corn starch slurry (1 tbsp corn starch mixed into 1 cup of water)
In the bowl: 110g tomatoes, chopped
In the bowl: 100g onion, finely diced
In the bowl: 250ml ketchup
In the bowl: ½ cup brown sugar
In the bowl: 100ml white vinegar
In the bowl: 50g honey
In the wok: 4-5 pieces dry chillies
In the wok: 50g white onion, sliced
In the wok: 1 garlic clove, sliced
In the wok: 100g bell pepper, sliced
In the wok: 150g fresh or canned pineapple
Method
Marinate the pork with salt, sugar, sesame oil, cracked egg and corn starch slurry and ensure evenly coated. Marinate for 1 hour or overnight.
Heat deep fryer to 160C and drop in the pieces of pork and cook for 3-4 mins, then remove and drain on paper towel. Rest for 5-10 mins before second cook.
In a bowl combine tomatoes, onion, ketchup, brown sugar, white vinegar and honey.
In a hot wok add dry chillies, onion, garlic and bell peppers.
Increase oil in deep fryer to 190C and put pork back in for a second fry for 45 seconds to 1 minute to get the crunch back.
Add tomato mixture into wok and add pork pieces from oil into sauce. Toss sauce evenly over pork and add fresh pineapple.
Serve with rice or noodles or on its own.
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