Sweet & Sour Pork
Classic crispy sweet & sour pork
- Wok
- Microplane
Pork marinade
- 400 g. pork shoulder (cut into 2cm cubes)
- 1 onion (grated (or finely chopped))
- 2 cloves garlic (finely grated)
- 1 cm ginger (finely grated)
- 1/2 tsp. baking soda (bi-carb)
- 2 tsp. corn starch (cornflour)
- 2 tbsp. soy sauce
To fry
- 5 tbsp. corn starch (cornflour) (to mix in marinade)
- 80 g. corn starch (cornflour) (to coat before frying)
- 500-600 ml fry oil (veg oil)
For sweet & sour sauce
- 75 g. sugar
- 80 ml. apple cider vinegar
- 3 tbsp. pineapple juice
- 3 tbsp. ketchup
- 1 tsp. Worcestershire sauce
- 1 tbsp. soy sauce
- 1 tsp. oyster sauce
- 4 tsp. corn starch (cornflour)
- 125 ml water
For stir frying
- 1 tbsp. veg oil
- 1 clove garlic (finely chopped)
- 1 cm ginger (finely chopped)
- 2 onions (cut into 2cm cube)
- 1 red capsicum (cut into 2cm cube)
- 1 green capsicum (cut into 2cm cube)
- 1 cup pineapple pieces
Marinade pork
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In a bowl, mix all marinade ingredients and stir through pork.
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Cover in cling wrap and return bowl to fridge for 2-12hrs.
Preperateion and sauce
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Preheat oven to 80C to keep cooked pork warn
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Add all sauce ingredients into a bowl (except the water) and stir to combine. Then add the water to thin out the mixture.
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Make sure all your ingredients are ready and accessible.
Double dredge
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Mix 5 tbsp. of cornstarch through the marindated pork, and set aside for 5min.
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Add fry oil to wok and start to heat up. Oil will be ready when bubbles appear around your wooden cooking chopsticks if inserted into the oil.
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Add corn starch to a shallow bowl, then a piece (or couple pieces – one you get more confident) at a time coat pork in corn starch. make a small pile of coated pork on a plate, then start to fry them off for 1.5min per batch or until golden brown and crispy. Then put crispy pork on a plate in the oven to stay warm.
N.B. Fry off in batches, not crowding the wok.
Stir fry
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Remove the majority of the fry oil from the wok and turn the temperature to high.
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Add the onion for 1.5min then the garlic and ginger for 20sec (until aromatic). Then add the capcicum and stirfry for another 2-3min.
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Stir through sauce and pineapple, and simmer for 2min until it starts to thicken.
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Stir through pork for 10-15sec to coat and serve immediatly.
