Sweet & Sour Crispy Pork

Serves 4
Time 30 minutes


For the pork

500g pork shoulder cut into thin strips 

1 tsp minced ginger

1 tsp minced garlic

1 tbsp soy sauce

Salt & pepper 


1 cup potato flour 

¾ cup cornflour

1L vegetable oil for frying (or any other neutral oil that is safe for frying)


Sweet and sour sauce 

3-4 tbsp extra virgin olive oil

1 cup pineapple (fresh is best but you can substitute with canned) cut into cubes 

1 red capsicum, cut into cubes  

1 white onion, cut into thick slices 

1 inch ginger, peeled and thinly chopped 

3-4 cloves garlic, microplaned 

Salt & pepper

1 tsp sugar

1½ tbsp tomato paste

1 tbsp white vinegar 

1 tbsp soy sauce

1 bunch coriander 

1 bunch spring onions


Coat the pork in the marinade ingredients, it can marinate for a few hours or overnight- if you don’t have the time you can cook it straight away. Combine the potato and cornflour in a bowl, pour the marinated pork into the flour- don’t worry about the marinade going into the flour, it will be absorbed. Stir through to make sure the pork is coated in the flour, set aside for a few minutes. 

Preheat oil to 180C. Add pork strips, one piece at a time dusting off any excess flour. Cook in batches for 5 minutes or until the pork is cooked through. Place on a plate and set aside while the remaining batches are cooking. 

Add olive oil to a hot pot over medium-high heat. Add pineapple, red pepper, onion, ginger, garlic, salt and pepper. Stir and sweat for a few minutes. Add sugar, tomato paste, white vinegar and soy sauce. Add the coriander and spring onion to the pan with the cooked pork, the batter may be a little sticky- this is okay! Stir everything so that the pork is coated in the sauce.