Sweet and sour pork

Name: Sweet and sour pork
Cook time: 1 h
Yield: 6
Cuisine: Contemporary
Ingredients: 2 teaspoons sugar; 1/4 cup (60 ml/2 fl oz) soy sauce; 1 tablespoon dry sherry; 1 egg yolk; 1 kg (2 lb) lean pork, cut into cubes; 1 cup (125 g/4 oz) cornflour; oil, for deep-frying; 1 onion, sliced; 1 red capsicum, chopped; 1 green capsicum, chopped; 440 g (14 oz) can pineapple pieces, drained, juice reserved; 1/4 cup (60 ml/2 fl oz) tomato sauce; 1/4 cup (60 ml/2 fl oz) white vinegar; 1 tablespoon cornflour, extra

October 2, 2012

easyTime:30 mins - 1 hourServes:6

A recipe from the Good Food collection.

Ingredients

2 teaspoons sugar
1/4 cup (60 ml/2 fl oz) soy sauce
1 tablespoon dry sherry
1 egg yolk
1 kg (2 lb) lean pork, cut into cubes
1 cup (125 g/4 oz) cornflour
oil, for deep-frying
1 onion, sliced
1 red capsicum, chopped
1 green capsicum, chopped
440 g (14 oz) can pineapple pieces, drained, juice reserved
1/4 cup (60 ml/2 fl oz) tomato sauce
1/4 cup (60 ml/2 fl oz) white vinegar
1 tablespoon cornflour, extra

Method

Step 1
Mix together the sugar, soy sauce, sherry and egg yolk. Pour over the pork and refrigerate, covered, for 30 minutes.
Step 2
Drain the pork, reserving the marinade, and pat dry with paper towels. Toss the pork in the cornflour and shake off any excess. Heat the oil in a large heavy-based pan until a cube of bread browns in 15 seconds. Deep-fry the pork, in batches, until crisp and golden brown. Drain on paper towels.
Step 3
Heat a little oil in a wok and cook the onion for 3 minutes, or until golden brown. Add the capsicum and cook for 2 minutes.
Step 4
Mix together the pineapple juice, tomato sauce, vinegar and the reserved marinade, and add to the wok. Dissolve the extra cornflour in 1 cup (250 ml/8 fl oz) of water, add to the wok and stir until the mixture boils and thickens.
Step 5
Add the pork and pineapple and cook until heated through.