Classic sweet and sour is so tasty and simple.
300g pork loin, thickly sliced
1½ tbsp shaoxing wine (Chinese rice wine)
½ tsp sea salt
2 eggs, lightly beaten
¼ cup plain flour
500ml vegetable oil, for deep-frying, plus extra
½ knob ginger, peeled and finely chopped
3 green (spring) onions, cut into 4cm lengths
½ red capsicum, cut into large dice
½ green capsicum, cut into large dice
½ cup fresh chicken stock
2 tbsp light soy sauce
4 tbsp sugar
4 tbsp Chinese red vinegar (available from Asian supermarkets)
2 tbsp tomato sauce
½ cup roughly chopped fresh pineapple
½ tsp sesame oil
small handful coriander leaves
Combine the pork, ½ tbsp shaoxing wine and the sea salt in a bowl and set aside to marinate for 30 minutes.
Beat the egg and flour with about 2 tbsp water to form a light batter.
Heat the oil in a wok or deep-fryer until just smoking (180°C).
Dip the pork in the batter and carefully deep-fry the slices in batches until golden.
Drain on paper towel. Pour the oil from the wok and wipe clean.
Heat the wok again with 2 tbsp vegetable oil until just smoking and stir-fry the ginger, onion and capsicum until fragrant.
Deglaze the wok with the remaining rice wine, then add the stock, soy sauce, sugar, vinegar and tomato sauce.
Bring to the boil, reduce the heat and simmer until thickened slightly.
Add the pineapple and pork and cook for 30 seconds.
Transfer to a serving dish and sprinkle with sesame oil and coriander leaves.