Ingredients
Serves: 4
Prep time: 25 minutes
Cooking time: 15 minutes
Pork marinade
- 400g diced pork
- 1/2 medium onion, grated
- 2 garlic cloves, grated
- 1/2 tbsp ginger, grated
- 1 tbsp cornflour
- Salt & pepper
- 2 tbsp soya sauce
For frying
- Vegetable oil
- 100g cornflour
Sweet & sour sauce
- 70g caster sugar
- 80ml apple cider vinegar
- 3 tbsp pineapple juice
- 3 tbsp tomato ketchup
- 1 tbsp soya sauce
- 4 tsp cornflour
- 120ml water
Stir fried vegetables
- 1 garlic clove, chopped
- 1 medium onion, diced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 150g diced tinned pineapples
Method
- To marinade the pork, mix the diced pork and remaining marinade ingredients together. Cover and chill for a minimum of 2 hours.
- For the sweet and sour sauce, place all the ingredients into a bowl and whisk together until combined and set aside until needed.
- To cook the pork, heat your vegetable oil to 180C, toss the marinated pork in the cornflour and fry in the hot oil until crispy and golden.
- Cook the pork in batches as not to overcrowd and cool the oil too much.
- For the stir fried vegetables, add oil to the pan and when hot add the onions, garlic and peppers and cook over a high heat for 2-3 minutes.
- At this point, add the pineapples.
- Re-whisk the sweet & sour sauce and add to the pan.
- Cook over a medium/high heat for another minute until the sauce heats up and thickens.
- Add the crispy pork pieces to the pan, stir to coat and serve right away with a side of hot rice. Enjoy.
