It doesn’t get more classic Chinese takeaway dish than this! My version is heaps tastier, lighter and bit healthier, too – the traditional stodgy batter is replaced with a thin crispy coating. And that sauce… heaven! Do try for fresh pineapple, as tinned is far too sweet and mushy.
Sweet & Sour Pork
600g (1.3 lb) pork belly, skinless, cut into roughly 3cm (1.2 inch) cubes
1 tbsp light soy sauce
1 garlic clove, finely grated
½ tsp ground black pepper
1/3 cup plain flour
2 tsp vegetable oil plus extra vegetable oil for deep frying
1 brown onion, diced
1 capsicum (bell pepper)
100g (3.5 oz) diced fresh pineapple
4 spring onions (scallions), trimmed, green and white parts cut into 3cm (1.2 inch) batons
steamed rice to serve
Sweet & sour sauce:
½ cup brown sugar
3 tbsp white vinegar
2 tbsp tomato ketchup
1 tbsp light soy sauce
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp corn flour (cornstarch) mixed with 2 tbsp water
- Place the pork belly in a large bowl. Add the soy sauce, garlic and pepper and mix until well combined. Set aside to marinate for 30 minutes.
- To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes until the sugar has dissolved. Add corn flour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.
- To cook the pork, fill a wok to one-third full with oil and place over high heat. When oil reaches 180°C, toss pork with flour and cook, in batches, for 3-4 minutes or until golden brown. Drain on paper towel.
- Heat a clean wok or large frying pan over high heat. Add the oil and stir-fry the onion for a minute. Add the capsicum and stir-fry for another minute. Then add the pork, pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.
