Whether it be in our economical rice for our weekday lunches, zi char for our weekend get-togethers or even simply in our beloved homecooked meals prepared by loved ones, sweet and sour pork is a classic that is frequently served up on the tables of many Chinese families here. Aptly named for its appetising combination of sweet and sour, we recreate the iconic dish with as much similarity and authenticity to what we all know and love – not forgetting the delicious additions of capsicum and pineapple that give that much-needed pop of colour and flavour.
- ½ tsp Chinese five-spice
- 2 tsps rice wine
- 1 tbsp salt-reduced soy sauce
- 1 tbsp finely grated ginger
- 650 g pork fillet, sliced thinly
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 1 large (300 g) red capsicum, chopped coarsely
- 1 medium (200 g) green capsicum, chopped coarsely
- 1 medium (170 g) red onion, cut into thin wedges
- ½ medium (600 g) pineapple, peeled, cored, chopped coarsely
- ½ cup fresh coriander leaves
- 375 g Singapore-style noodles, to serve
SWEET & SOUR SAUCE
- ¼ cup (60 ml) water
- 2 tbsps caster sugar
- 2 tbsps white wine vinegar
- 2 tbsps salt-reduced soy sauce
- 2 tbsps ketchup
SWEET & SOUR SAUCE Combine all ingredients in a small bowl.
Heat half the oil mixture in a wok over medium to high heat. Stir-fry the capsicum and onion for 4 mins or until onion is browned lightly. Remove from wok.
Heat half the remaining oil mixture in wok over high heat. Stir-fry half the pork for about 3 mins or until browned and just cooked through. Remove from wok. Repeat with remaining oil and pork.
Add sweet and sour sauce to the wok. Bring to the boil and cook, stirring, for 2 mins or until thickened slightly. Return vegetables and pork to the wok; stir-fry until combined. Add pineapple, stir-fry until heated through.
Serve with fresh coriander leaves and noodles.
Not suitable to freeze or microwave.