500g pork loin or fillet, cut into cubes
1 cup cornflour
1 cup plain flour
1 tsp white pepper
1 cup water
Oil, for frying
1 tbsp extra virgin olive oil
½ red onion, thickly sliced
½ red, yellow and green capsicum
2 long red chilli, optional
250g fresh pineapple
2 garlic cloves, sliced
Sweet and Sour Sauce
⅓ cup sugar
¼ cup white vinegar
2 tablespoons soy sauce
¼ cup tomato sauce
3 tbsp cornflour and water
To serve, optional
2 spring onion, roughly chopped
½ bunch coriander, roughly chopped
In a large bowl, mix together the cornflour, flour and salt. Add the eggs and water, whisking until smooth. (The consistency should be thick like pancake batter.)
Add the cubed pork pieces to the batter and coat thoroughly. Let it marinate for 10 minutes at room temperature or up to one hour in the fridge.
Add one inch of oil to a medium saucepan or deep fryer and heat to 175˚C. Set aside a wire rack and slotted spoon or mesh strainer.
Add the pork to the hot oil in batches, frying for 3-4 minutes until golden and crispy. Remove to the rack with a slotted spoon and repeat for the remaining pork.
Place a skillet or wok over medium-high heat. Add the 1 tablespoon oil, garlic, onion, chillies and capsicum and sauté for 2-4 minutes until slightly softened.
Add the pineapple to the pan followed by the sauce ingredients: garlic, sugar, vinegar, soy sauce and ketchup. Bring to a simmer and give it a taste test, adding sugar and vinegar to get the balance to your liking.
Mix the cornflour and water together in a cup. Then slowly stir it into the pan. Reduce heat slightly and simmer for 2-3 minutes or until the sauce is thick enough to coat the vegetables.
Add the cooked pork back to the pan and stir to coat evenly. Remove the skillet from heat (the sauce will thicken further and become sticky).
Garnish with spring onions and coriander.