Sunday, March 10, 2019

Sweet & Sour Pork



Sweet & Sour Pork
Serves 6
  • 2 eggs
  • 1/4 cup plain flour
  • 1/3 cup cornstarch
  • 1/2 tablespoon water
  • 600g pork scotch fillet, excess fat and sinew removed and cut into 1 inch chunks
  • 1 red capsicum cubed
  • Salt for seasoning
  • 1.5-2 litres vegetable oil for frying

Sweet & Sour Sauce
  • 1/4 cup tomato sauce
  • 1/2 cup white sugar
  • 1/2 cup apple cider vinegar
  • 1/2 cup water
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon minced ginger
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch, dissolved in a small amount of water
  • 1/4 teaspoon Chinese five spice


1. For the sauce: In a bowl whisk together tomato sauce, vinegar, sugar, garlic, ginger, soy sauce, Chinese five spice and water. In a frying pan heat a small amount of oil over a medium high heat and saute capsicum for 5 minutes. Pour in sauce mixture and allow to simmer gently for 10 minutes, before stirring in cornstarch. Allow to bubble for a further 2 minutes before removing from heat.
2. For the batter: Whisk together eggs, flour, cornstarch and water. Season well with salt. Batter should be thick enough to coat each piece of pork, if too thick add a little more water.
3. Heat approx 1.5-2 litres of vegetable oil in a large heavy pot or wok just before smoking point and fry pork in 2-3 batches, frying for 3-4 minutes, and draining on paper towel.
4. Put sauce mixture back onto a low heat and allow to heat up before stirring pork through. Serve.


Xo Bec

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