Sweet and sour pork

Sweet and sour pork is a sentimental dish that brings back memories of the local Chinese takeaway store.

Sweet and sour pork. Credit: Everyday Gourmet with Justine Schofield

• serves

  4

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp cornflour, plus ¼ cup extra
• 2 egg yolks, lightly beaten
• 2 tbsp soy sauce
• 2 tbsp Shaoxing wine or dry sherry
• 1 tbsp sesame oil
• 1 tsp salt
• 500 g pork neck, cut into 3-4cm cubes
• ¼ cup flour
• 750 g vegetable oil for deep-frying
• 3 shallots, thinly sliced

Sweet and sour sauce

• 1 tbsp cornflour
• 1 tbsp water
• ⅓ cup rice vinegar
• ⅓ cup white sugar
• 1 tbsp julienned ginger (or grated ginger, to taste)
• 3 tbsp ketchup (or substitute tomato sauce)
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 225 g can pineapple pieces, drained (or use fresh pineapple)

Marinating time: at least 3 hours, or overnight.

Instructions

1. In a bowl combine 2 tablespoons of cornflour and 2 tablespoons of water to form a slurry. Mix egg yolk, soy, wine, sesame oil and salt then add the cornflour slurry. Pour over the pork and marinate in the fridge overnight or for at least 3 hours.
2. To make the sweet and sour sauce, first combine the tablespoon of cornflour and a tablespoon of water to make a slurry and set aside. Then add all the other ingredients to a medium-sized saucepan. Cook on medium heat till the sauce starts to bubble slightly then add the cornflour, which will thicken the sauce. Cook for a further 3 to 4 minutes and set aside to cool.
3. Heat the oil in a large saucepan or a deep fryer to 180°C. Then mix the rest of the cornflour and normal flour with the pork and combine well. Cook the pork in small batches for 2 minutes and drain well, then set aside. Reheat the sauce. Cook the pork again in the oil in small batches for a further 2 minutes and drain again this will make extra crispy. Combine with the sauce and garnish with shallots.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.