Sweet and Sour Pork

By June 8, 2017June 29th, 2020Pork/Veal

Still one of the most popular Chinese Meals 


  • 1 tablespoon soy sauce
  • 150g pork scotch fillet steak
  • 1 cheek red capsicum
  • 1 cheek green capsicum
  • ½ small brown onion
  • 2 teaspoons ginger, julienned
  • 1 clove garlic, minced
  • ½ small carrot, sliced thinly
  • 3 cherry tomatoes, halved
  • ¼ cup pineapple pieces (reserve juice)
  • 1 teaspoon oil
  • oil for deep frying pork


  • 4 tablespoons rice wine vinegar
  • 1½ tablespoon Chinese cooking wine
  • 2 teaspoons sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon pineapple juice/puree
  • 3-4 tablespoons chicken stock
  • 1 teaspoon corn flour

Batter Ingredients
1 egg white
60ml water
pinch salt
10g rice flour
15g potato flour
15g plain flour
1 teaspoon baking soda (Bi-Carb)
2 tablespoons rice flour *extra
Batter Method
Beat egg white in a small bowl till it froths up
Add water and salt and whisk together, fold in sifted flours and baking soda. Stir gently to combine till it forms a batter consistency
Dust pork pieces in extra rice flour
Then into the batter, deep fry till golden brown and cooked through, 3-5 minutes


  • Cut pork into cubes, marinate in soy sauce in a zip lock bag for 2-3 hours or overnight
  • Cut capsicum, onion and pineapple into bite size pieces
  • Place vinegar, rice wine, sugar, pineapple juice and soy sauce, into a small saucepan and bring to boil, reduce heat, add garlic and ginger and simmer uncovered for 8-10 minutes
  • In frypan add a little oil and pan fry onion for 1-2 minutes
  • Add the capsicum pieces and carrot rings, cook a further 2 minutes
  • Add tomatoes and pineapple pieces to the pan. Stir to combine and simmer for 10 minutes
  • Mix corn flour with 2 tablespoons of the stock, add this to the frypan along with the sauce from small saucepan. Stir over medium heat until sauce thickens.
  • Meanwhile make the batter for the pork pieces with method above
  • Deep fry pork and place on paper towel to drain. Then add the pork to the sauce in frypan and toss gently to coat well, add more stock a little at a time if needed. reheat.

   Serve with steamed rice

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