4 Servings
Prep Time
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Another favourite commonly ordered to share at Chinese restaurants and zi char stores, this dish is best enjoyed with fragrant jasmine rice.


  • ½ cup plain seasoned flour, plus ⅓ cup extra
  • ½ cup water
  • 4 egg yolks
  • Vegetable oil, for deep-frying, plus 1 tbsp extra
  • 500 g pork fillet, 2-cm cubes
  • 1 onion, chopped
  • 1 green capsicum, seeded, chopped
  • 1 carrot, peeled, thinly sliced
  • 1 clove garlic, crushed
  • 225 g can pineapple pieces in natural juice
  • ¼ cup brown sugar
  • 2 tbsps tomato sauce
  • 2 tbsps white vinegar
  • 1 tbsp soy sauce
  • 1 tbsp sherry
  • ⅓ cup water
  • 1 tbsp cornflour
  • Steamed rice, to serve

In a large bowl, whisk flour, water and yolks until smooth. Cover and chill 20 mins.


In a large pan, heat oil on high until a little batter sizzles when added. Toss pork in extra flour. Then dip into batter, draining off excess. Deep-fry pork in 2 batches, 3 to 5 mins until golden. Drain on paper towel.


In a wok or large frying pan, heat extra oil on high. Stir-fry onion, capsicum, carrot and garlic for 2 to 3 mins until just tender.


Add pineapple with juice, sugar, tomato sauce, vinegar, soy and sherry.


In a jug, mix water with cornflour until smooth. Stir into wok. Stir-fry until mixture boils and thickens. Reduce heat to low. Simmer 1 to 2 mins. Serve with rice.

Tip: Use chicken thigh fillets or green prawns in place of pork, if preferred.

Text & Photo: John Paul Urizar/BauerSyndication.com.au

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