Put down the takeaway menu and make this sweet and sour pork instead
serves
4
This dish has our tick of approval, sweet, sour and sticky! It serves 4 as part of a shared meal.
Ingredients (16)
- 1/3 cup (50g) potato flour (from health food shops and Asian food shops)
- 2/3 cup (100g) plain flour, plus 2 tbs extra
- 1 1/3 cup (330ml) chilled soda water
- 1kg pork tenderloin, cut into 3cm pieces
- Sunflower oil, to deep-fry
- Sliced red chilli
- Coriander, to serve
- Spring onion, thinly sliced, to serve
- Toasted sesame seeds, to serve
Sweet and sour sauce
- 1 cup (250ml) Massel Chicken Style Liquid Stock
- 1/2 cup (125ml) tomato ketchup
- 1 1/3 cup (330g) brown sugar
- 1 1/3 cup (330ml) rice wine vinegar
- 1 cup (250ml) light soy sauce
- 1 tsp Chinese five spice powder
- 1/2 (about 500g) ripe pineapple, peeled, finely chopped
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.For sweet and sour sauce, place all ingredients in a large frypan over mediumhigh heat and cook, stirring to dissolve sugar. Simmer for 20-30 minutes or until slightly thickened. Remove from heat and set aside, then whiz with a hand blender until smooth. Return to pan.
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2.To make batter, combine potato flour, flour and soda water in a bowl and whisk until smooth. Half-fill a saucepan with oil and heat to 190°C (a cube of bread will turn golden in 55 seconds when oil is hot enough). In batches, toss pork with extra 2 tbs flour to coat, then dip in batter, allowing excess to drip off. Add to oil and cook, turning, for 3-4 minutes or until golden and crisp. Remove with a slotted spoon and drain on paper towel. Repeat with remaining pork and batter.
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3.Reheat sauce over medium heat and add fried pork. Serve with chilli, coriander, spring onion and sesame seeds..
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