Sweet and Sour Pork

You don’t have to use batter or meat for this recipe as it is just as tasty with a bowl full of vegetables and rice with the nearly sweet and vinegary sauce.
But if retro Chinese Takeaway is your thing then let’s go the whole hog, treat yourself and take a trip back to 1980 to a night out at the local Chinese restaurant 🥡

300 g cold cooked roast pork cut into 1 cm cubes

1 cup (225 g) SR Flour
1 teaspoon salt
1 egg
¾ cup cold water

Oil for frying

1 brown onion sliced into thin wedges
2 carrots sliced
1 zucchini sliced
2 sticks of celery
1 red pepper
4 cloves garlic crushed
1 x 500 g can of pineapple pieces

1 teaspoon salt
Pinch white pepper
1 tbl soy sauce
¾ cup white vinegar
1 tablespoon brown sugar
¾ cup tomato sauce
1 tablespoons of corn flour
Juice of pineapple

First make your batter. Place cubes of pork into the batter in small batches.
Heat the oil in a large wok and fry coated pieces until golden. Set aside. Wipe out oil in wok if using the same pan.
Heat the wok and add a little more oil.
Add the onions first, then stir fry all other vegetables until still crisp but cooked.
Add the sauce and continue to mix until thickened. Add the crisp pork and stir through the vegetables.
Serve with steamed rice

By |2023-02-14T20:28:46+11:00February 14th, 2023|Recipes|

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