Sweet & Sour Pork

Serves 4

Time 40 minutes plus marination time

Ingredients

For the Pork

500g pork neck or shoulder, cut into 3cm cubes

2 tsp Chinese five spice

2 tbsp rice wine vinegar

2 tbsp light soy sauce

2 tbsp caster sugar

1 tsp salt

1 tsp white pepper

1 egg

1 cup cornflour

Oil for deep frying

For the Stir-Fry

2 tbsp peanut oil

4 spring onions, cut into 4cm pieces + extra finely sliced for garnish

1 brown onion, cut into thin wedges

1 green capsicum, cut into 2cm cubes

1 tbsp ginger, finely grated

4 cloves garlic, finely chopped

1 cup fresh pineapple, diced

For the Sweet & Sour Sauce

½ cup chicken stock

½ cup tomato ketchup

½ cup caster sugar

⅓ cup rice wine vinegar

1 tbsp light soy sauce

Method

To marinate the pork, place all ingredients except the cornflour in a bowl or container and mix to coat. Cover and refrigerate for at least one hour. This can be done the night before.

Heat oil to 180°C. Add the cornflour to the pork and toss to coat. Fry the pork in batches for 3-4 minutes until golden. Remove to a tray lined with paper towel and set aside.

For the stir fry, heat oil in a large wok over high heat. Add all the stir fry vegetables and fry for a few minutes until lightly charred. Remove the vegetables to a bowl and set aside.

For the sweet and sour sauce, place the wok back on high heat and add all the sauce ingredients. Stir to combine. Bring to a simmer and cook for about 5 minutes, stirring occasionally, until the sauce has thickened slightly. Add the fried pork and the vegetables back into the wok and stir to coat everything evenly.

Serve with rice on the side and garnish with spring onion.