Serves: 4
Time: 1 hour
Ingredients:
Marinate
- 400g pork scotch filet, cut into 2 cm cubes
- 1/2 onion, finely diced
- 2 cloves garlic, minced
- 1 tsp ginger, finely grated
- 3/8 tsp baking soda (bi-carb)
- 2 tsp cornstarch
- 2 tbsp light soy sauce
Frying
- 5 tbsp cornstarch - for mixing
- 1/2 cup cornstarch - for coating
- frying oil
Sauce
- 1/8 cup white sugar
- 1/4 cup white vinegar
- 3 tbsp pineapple juice ( from 225g can of pineapple pieces in juice)
- 1 tbsp light soy sauce
- 1 tsp oyster sauce
- 4 tsp corn stach
- 1/2 cup water
Stir Fry
- oil
- 1 garlic glove, minced
- 2 tsp ginger, grated
- 1 onion, cut into cubes
- 1.5 red & green capsicum, cut into cubes
- 1 cup pineapple pieces
Instructions:
1. Marinate Pork with marinate ingredients for 18 to 24 hours.
2. Place all sauce ingredients except water into a small bowl, mix until combined, then mix in water.
3. Have all ingredients prepped and ready.
4. Mix 5 tablespoons cornflour into the pork and leave for 5 minutes.
5. Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
6. Reserve cornflour for if pork is not half white when frying.
7. Pour enough oil into a small pot till 2.5 cm. Pork will start sizzling when you dip it in.
8. Cook pork in batches, do not crowd the pot, for 3 minutes until golden. Drain on rack.
9. Turn heat higher and refry the pork. Cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack and repeat with remaining pork.
10. Heat oil in large skillet over high heat.
11. Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
12. Add sauce and pineapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens.
13. Add pork and toss quickly to coat.
14. Serve!
Recipe from: https://www.recipetineats.com/sweet-and-sour-pork/
