A little funky dish for the weekend of Sweet & Sour Pork.

Made with super lean pork lightly coated in egg, cornflour and sesame seeds and served with stir fried vegetables and jasmine rice.  Homemade sweet and sour takes less time to make than you think and is so much healthier for you. It works well with crispy tofu, chicken or pork.




Ingredients;

Crunchy Sesame Pork

400 g pork fillet stir fry

1 cup cornflour 

1 tablespoon roasted sesame 

½ teaspoon salt 


Egg wash

2 eggs beaten thoroughly 


Sweet and Sour Sauce

Juice of 175 g can of pineapple pieces (keep pieces for vegetables 

⅓ cup tomato ketchup (sauce)

½ cup white vinegar 

1 tablespoon brown sugar 

2 teaspoon minced garlic (4 garlic cloves crushed)

1 tablespoon corn flour 


Sweet and Sour Vegetables 

1 medium carrot cut into match sticks

175 g Pineapple pieces 

1 small red capsicum cut into matchsticks 

1 celery stalk in thin slices 

1 can baby corn slices lengthways in quarters 

1 large onion sliced in thin wedges

1 Pak choy cut into quarters

2 tablespoons sesame oil


Method

1/ – To make the crunchy pork – mix together flour, salt and sesame seeds in a medium bowl 

In a separate bowl mix eggs thoroughly. Dunk batches of sliced pork fillets in the egg wash then transfer to the flour coating thoroughly before cooking in oil (or Air-fryer)

*To cook you can either use an air fryer set to 200 degrees (spray the coated pork with a little olive oil spray) for 10 minutes

Or heat ½ cup (125 ml) canola or vegetable oil in a wok and fry for 5 mins or until crisp and drain on paper towel.

To make the Sweet and sour sauce mix everything together until you have a smooth paste and the corn flour is dissolved.


Step 1 – Coat and cook the pork set aside to drain

Step 2 – Put rice on to cook as per packet instructions 

Step 3 – Prepare vegetables and stir fry in a wok or large frying pan. Starting with the onions fry off until they are translucent and just starting to colour. Add the hard vegetables first; carrot, celery, broccoli, beans, corn and add any soft veg like snow peas or pak choy at the end. When starting to soften add ¼ cup water and place the lid on to steam for 15 minutes.

Step 4 – add the sauce and continue to stir until the sauce has thickened. Stir through the crispy pork before serving. 

Serve with the steamed rice