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Sweet and sour pork
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Marion Grasby's twist on classic sweet & sour pork.
Ingredients:
  • 600g Pork Belly Roast Boneless, cut into 3cm pieces
  • 42.00 gm light soy sauce
  • 1 garlic clove, finely grated
  • 1/2 tsp ground black pepper
  • Vegetable oil, to deep fry
  • 50g (1/3 cup) plain flour
  • 9.20 gm vegetable oil, extra
  • 1 brown onion, thinly sliced
  • 1 tomato, cut into wedges
  • 2 green shallots, trimmed, green and white parts cut into 4cm batons
  • 100g (1/2 cup) brown sugar, firmly packed
  • 80ml (1/3 cup) pineapple juice
  • 60ml (1/4 cup) rice vinegar
  • 41.60 gm tomato sauce
  • 1/4 tsp Chinese five spice
  • 5.00 gm cornflour
  • 40.00 gm water
Instructions:
  • Combine the pork belly, soy sauce, garlic, and pepper in a large glass or ceramic bowl. Allow to marinate for 30 minutes.
  • In a saucepan over medium-high heat, combine sugar, juice, rice vinegar, ketchup, soy sauce, and Chinese five spice. Simmer for 5 minutes.
  • In a bowl, mix the cornflour and water. Pour the mixture into the saucepan and let it simmer for 2 minutes until it slightly thickens. Remove from heat and set aside.
  • Fill a wok one-third full with oil and heat over high heat until it reaches 180C. Toss pork in plain flour and cook in batches for 4 minutes each or until golden brown. Drain cooked pork on paper towel.
  • Discard excess oil from wok and wipe with paper towel. Heat more oil in wok on high. Stir-fry onion for 1 minute. Add tomato and shallot.
  • Stir-fry the vegetables until tender crisp, then add back the pork and pour the sauce over. Toss to coat everything. Serve warm.

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