Sweet & Sour Crispy Pork
Serves 4
Time 30 minutes
Ingredients
For the pork
500g pork shoulder cut into thin strips
1 tsp minced ginger
1 tsp minced garlic
1 tbsp soy sauce
Salt & pepper
1 cup potato flour
¾ cup cornflour
1L vegetable oil for frying (or any other neutral oil that is safe for frying)
Sweet and sour sauce
3-4 tbsp extra virgin olive oil
1 cup pineapple (fresh is best but you can substitute with canned) cut into cubes
1 red capsicum, cut into cubes
1 white onion, cut into thick slices
1 inch ginger, peeled and thinly chopped
3-4 cloves garlic, microplaned
Salt & pepper
1 tsp sugar
1½ tbsp tomato paste
1 tbsp white vinegar
1 tbsp soy sauce
1 bunch coriander
1 bunch spring onions
Method
Coat the pork in the marinade ingredients, it can marinate for a few hours or overnight- if you don’t have the time you can cook it straight away. Combine the potato and cornflour in a bowl, pour the marinated pork into the flour- don’t worry about the marinade going into the flour, it will be absorbed. Stir through to make sure the pork is coated in the flour, set aside for a few minutes.
Preheat oil to 180C. Add pork strips, one piece at a time dusting off any excess flour. Cook in batches for 5 minutes or until the pork is cooked through. Place on a plate and set aside while the remaining batches are cooking.
Add olive oil to a hot pot over medium-high heat. Add pineapple, red pepper, onion, ginger, garlic, salt and pepper. Stir and sweat for a few minutes. Add sugar, tomato paste, white vinegar and soy sauce. Add the coriander and spring onion to the pan with the cooked pork, the batter may be a little sticky- this is okay! Stir everything so that the pork is coated in the sauce.