Sweet & Sour Pork

Name: Sweet & Sour Pork
Total time: 5400 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 grams Pork fillet, 2 to 3cm dice; 1/2 tsp Bi-carbonate soda; 1/2 tsp Salt; 1 tsp Soy sauce; 1/4 tsp Brown sugar; 1 Egg white; 1 Peanut oil for frying; 3/4 cup Corn flour; 1 Red onion, large dice; 1/2 Red capsicum (pepper), large dice; 1/2 Green capsicum (pepper), large dice; 1 large carrot, peeled and sliced diagonally; 1 Hot red chilli, seeded and finely chopped; 1 large clove garlic, finely chopped; 1 cup Chicken stock; 1 cup Apple cider vinegar; 3/4 cup Raw sugar; 1/2 tsp Salt; 1/4 cup Tomato ketchup; 1 tsp Soy sauce; 1 1/2 cup Pineapple pieces; 1 tsp Cracked black pepper; 2 tbsp Corn flour; 1/4 cup Hot tap water

ChrisO505 @cook_2774571

Ettalong, Australia

Inspired by Traci Griffin's recent recipe uploaded to my Facebook recipe page ('ChrisO's Kitchen Rules!'). Never made this dish before so I researched/ and this is what I came up with. It is PERFECT!!! Loved it and I will be doing this one again and again for sure. Can't wait to make it for my friends! Enjoy!

ChrisO505 @cook_2774571

Saved

Ingredients

1 hour 30 mins

4 servings

500 gramsPork fillet, 2 to 3cm dice
1/2 tspBi-carbonate soda
1/2 tspSalt
1 tspSoy sauce
1/4 tspBrown sugar
1Egg white
1Peanut oil for frying
3/4 cupCorn flour
1Red onion, large dice
1/2Red capsicum (pepper), large dice
1/2Green capsicum (pepper), large dice
1 largecarrot, peeled and sliced diagonally
1Hot red chilli, seeded and finely chopped
1 largeclove garlic, finely chopped
1 cupChicken stock
1 cupApple cider vinegar
3/4 cupRaw sugar
1/2 tspSalt
1/4 cupTomato ketchup
1 tspSoy sauce
1 1/2 cupPineapple pieces
1 tspCracked black pepper
2 tbspCorn flour
1/4 cupHot tap water

Saved

Steps

1 hour 30 mins

1

Dice pork, throw in a bowl. Sprinkle 1/2 tsp bi-carb soda over pork and massage into the meat. Set aside for 10 minutes to tenderise.
2

Rinse pork, strain and return to bowl. Add 1 egg white, 1/4 tsp (a sprinkle) brown sugar, 1/2 tsp salt & 1 tsp soy sauce. Mix well, cover and stick in the fridge for up to 1 hour.
3

Mean while- prep veggies. 1/2 red and green capsicum (large chop), 1 red onion (large dice), 1 carrot (sliced thinly on diagonal), 1 clove garlic (finely chopped), 1 red chilli (seeded & finely chopped).
4

You can also get your sauce ready- grab a bowl & add 1 cup chick stock, 1 cup cider vinegar, 3/4 cup raw sugar, 1/2 tsp salt, 1/4 cup ketchup, 1 tsp soy sauce. Mix well.
5

Coat pork pieces in corn flour.
6

In a large heavy based wok, heat around 1/3 cup peanut oil on med/ high heat. Shallow fry pork in 3 batches until cooked through and crispy all over. Drain on paper towel.
7

Clean wok- now in 1 Tbsp peanut oil, add carrots, capsicum, onion, chilli and garlic. Fry, stirring constantly, until softened. Remove and set aside.
8

Now throw your sauce in- bring to the boil.
9

Add pork and veggie mix. Return to the boil. Throw 2 Tbsp corn flour into a coffee cup, add 1/3 cup hot tap water. Mix well with a fork. Add mixture to wok. Stir well (constantly) until sauce is thick and flour is cooked out. Season with cracked black pepper & serve with rice. Serves 4. Sensational dish! Loved it! Enjoy