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Sweet & Sour Pork
An Asian classic, which finds the perfect balance between sweet and savoury flavours.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 5 mins
Ingredients
Sweet and Sour Sauce
½ C (125 ml) brown sugar
¼ C (60 ml) Soy sauce
½ C (125 ml) pineapple juice
½ C (125 ml) white wine vinegar
2 Tbsp (30 ml) corn flour
(dissolved in 3 Tbsp of cold water)
Batter
¼ C (60 ml) flour
¼ C (60 ml) corn flour
pinch of salt
¼ C (60 ml) sparkling water
Pork
600 g pork fillet, cubed
3 Tbsp (45 ml) Soy sauce
1 tsp (5 ml) corn flour
1 packet Findus Wok Chinese
oil for deep-frying
steamed jasmine rice, for serving
Method
Sweet and Sour Sauce
Place all the ingredients (except the corn flour) into a medium-sized saucepan and heat gently over a medium heat until the sugar has dissolved.
Bring the sauce to the boil and add the corn flour mix. Allow to thicken. Once thickened, set aside.
Batter
Place the flour, corn flour and salt into a bowl and mix lightly to combine.
Add the sparkling water and mix to form a smooth, thin batter. You may need to add more water if the batter is too thick.
Pork
Place the pork into a glass bowl and add the Soy sauce and corn flour. Mix well to combine and set aside.
Heat the oil in a deep saucepan until hot enough to use for deep-frying.
Dip pieces of the pork into the batter and then place into the hot oil to deep-fry until cooked, golden brown and crispy. Remove from the oil using a slotted spoon, drain on some kitchen paper and set aside.
Heat a little extra oil in a frying pan and sauté the Findus Wok Chinese vegetables until lightly golden brown.
Add the battered pork pieces to the vegetables and deglaze the pan with a couple of spoonfuls of the sweet and sour sauce, making sure that all of the vegetables and pork pieces are well coated and sticky.
Serve immediately with steamed jasmine rice and extra sweet and sour sauce.
