Sweet and Sour Pork

Ingredients

For the pork and batter

• 500g pork loin, cut into bite-sized pieces

• 2 tablespoons Korean chilli flakes (or any mild chilli powder)

• 1 teaspoon white pepper

• 1 teaspoon garlic powder

• Salt to taste

• 1 cup plain flour

• 1 egg

• Approximately 1 cup of water (to form batter)

• Additional plain flour for dusting

• Oil for deep frying 

For the stir-fry

• 1 large knob ginger, sliced

• 6 cloves garlic, chopped

• ½ White onion, sliced

• ½ red onion, sliced

• 1 red chilli, sliced

• 1 green chilli, sliced

• 1 capsicum (any colour), deseeded sliced

• Spring onions, chopped

• ½ pineapple, cut into pieces

For the sweet and sour sauce

• 2 tablespoons apple cider vinegar

• 2 tablespoons mirin

• ¼ cup tomato sauce (ketchup)

• 1 tablespoon coconut sugar (or brown sugar)

• 2 tablespoons honey

Method

1. Season the pork pieces with Korean chilli flakes, white pepper, garlic powder, and salt. Mix well so the spices coat the pork evenly. To prepare the batter, place plain flour in a bowl, crack an egg into the centre, add a pinch of salt, and begin whisking while slowly adding water until you achieve a thick, smooth batter. Dust the seasoned pork lightly with flour so the batter adheres, then dip each piece into the batter.

2. Heat oil in a wok or deep pan to about 175–180°C. Carefully place the coated pork pieces into the hot oil, holding each piece briefly at the surface before letting go so they don’t stick. Fry the pork until golden and crisp, then remove and drain.

3. To prepare the stir-fry base, add a little fresh oil to a hot wok. Add the ginger, garlic, sliced white onion, red onion, and both chillies. Stir-fry until aromatic. Add the sliced capsicum and continue cooking until slightly softened.

4. Make the sweet and sour sauce by combining apple cider vinegar, mirin, tomato sauce, coconut sugar, and honey. Adjust to taste so the balance of sweet and sour is right.

5. Add pineapple pieces to the wok, then return the fried pork to the pan. Pour over the sweet and sour sauce and toss everything together so the pork is coated and the vegetables are glossy and hot. Add chopped spring onions and give it one final stir.

6. Serve immediately while the pork is crisp, the sauce is sticky, and the pineapple is warm and juicy.