Family friendly

Sweet and sour pork

Name: Sweet and sour pork recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1/4 tsp bicarb soda; 2 tsp cornflour, plus 1/2 cup (75g) extra, to dust; 1 tbs finely grated ginger; 3 garlic cloves, crushed; 2 tbs oyster sauce, plus 3/4 cup (180ml) extra; 600g pork scotch steaks, cut into 1.5cm x 3cm strips; Rice bran oil, to deep fry; 1 red capsicum, cut into 2cm pieces; 1 onion, cut into thin wedges; 1 small pineapple, roughly chopped; 100g runny honey; 3/4 cup (180ml) Chinkiang vinegar (Chinese black vinegar); Cooked egg noodles, to serve; Coriander sprigs, to serve

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15m

10m

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by Olivia Andrews

Recipe developer, food writer and food stylist

Mar 01, 2022

This retro-inspired sweet and sour pork recipe proves you can't beat a classic.

1/4 tsp bicarb soda
2 tsp cornflour, plus 1/2 cup (75g) extra, to dust
1 tbs finely grated ginger
3 garlic cloves, crushed
2 tbs oyster sauce, plus 3/4 cup (180ml) extra
600g pork scotch steaks, cut into 1.5cm x 3cm strips
Rice bran oil, to deep fry
1 red capsicum, cut into 2cm pieces
1 onion, cut into thin wedges
1 small pineapple, roughly chopped
100g runny honey
3/4 cup (180ml) Chinkiang vinegar (Chinese black vinegar)
Cooked egg noodles, to serve
Coriander sprigs, to serve

Method

1.

Place bicarb, 2 tsp cornflour, half the ginger, half the garlic and 2 tbs oyster sauce in a bowl and mix to combine. Add pork and mix and massage to tenderise. Set aside at room temperature for at least 10 minutes to marinate.
2.

Add enough oil to a wok to come 4cm up the side. Place over medium-high heat and heat to 190°C (a cube of bread will turn golden in 55 seconds when oil is hot enough). Place 1/2 cup cornflour in a bowl. In 2 batches, toss pork in cornflour to coat well. Add to oil and cook, turning, for 2 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining pork and cornflour.
3.

Drain most of the oil, reserving about 1 tbs in the wok. Increase heat to high. Add capsicum and onion, and stir-fry for 1 minute or until starting to soften. Add pineapple, remaining oyster sauce, ginger and garlic, honey, vinegar, and 1/2 cup (125ml) water. Stir-fry for 4 minutes or until sauce has thickened and vegetables are tender. Return pork to the wok and toss through the sauce for 30 seconds or until warmed through.
4.

Scatter sweet and sour pork with coriander springs and serve with egg noodles alongside.