Sweet & Sour Pork

By The Weekly  

February 13, 2018

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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.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 4 Servings


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


1In a large bowl, whisk flour, water and yolks until smooth. Cover and chill 20 mins.

2In 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.

3In 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.

4Add pineapple with juice, sugar, tomato sauce, vinegar, soy and sherry.

5In 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