Food & Wine
Sweet and sour pork
Create this classic Chinese takeaway dish easily at home. Using pork neck is great as it has a good meat to fat ratio so stays nice and moist. As a substitute pork fillet can be used for a leaner option.
- 1 brown onion, cut into 3cm chunks
- 1 red capsicum, cut into 3cm chunks
- 200g of fresh pineapple, cut into 3cm chunks
- 2 spring onions cut into 3cm lengths
- 2 garlic cloves, finely chopped
- 2 long red chilli’s, cut into rounds
- Coriander leaves to garnish
- Steamed rice to serve
- 3/4 cup chicken stock
- 1/2 cup tomato ketchup
- 1 tbsp caster sugar
- 1 tbsp rice vinegar
- 2 tsp light soy
- 1 tbsp dark soy
- 1 tsp potato flour
- 1 tbsp water
- 500g pork neck cut into 3cm cubes
- 1 egg beaten
- 1 tbsp of shaoxing wine or dry sherry
- 1 tbsp of light soy sauce
- 1/2 cup of rice flour
- 1/2 cup potato flour
- Vegetable oil for deep frying
- Begin by marinating the pork. In a medium size mixing bowl combine the shaoxing and soy sauce with the beaten egg and pork, making sure it is coated evenly. Allow to marinate for approximately one hour, covered in the fridge.
- In a bowl mix all of the sauce ingredients, except for potato flour and water. Set aside.
- In a separate small bowl, mix the water and potato flour. This will be used to thicken the final sauce.
- Pre heat vegetable oil in fry pan, or set deep fryer to 180 degrees.
- In a large bowl combine the rice and potato flour.
- Remove the pork from the marinade and toss in the bowl of flour, coating evenly.
- Shake off any excess flour and deep fry for 2-3 minutes until browned and crisp.
- Remove from the hot oil with a slotted spoon, drain on paper towel and set aside.
- Heat a wok and add 2 tbsp of vegetable oil.
- Add the onion and garlic and stir fry for 30 seconds.
- Add the capsicum and pineapple and cook for a further 30 seconds.
- Add the sweet and sour sauce mix and bring to the boil.
- Add the spring onions and sliced chilli.
- Add the rice flour and water mix and stir until sauce has thickened.
- Finally, add all the fried pork to the mix and toss until well coated.
- Garnish with fresh coriander and serve with steamed rice.
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