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Sweet and Sour Pork


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150-200g pork loin or shoulder

1 red capsicum cut into chunks

1 green capsicum cut into chunks

1 yellow capsicum cut into chunks

50g pineapple  cut into chunks

½ red onion cut into chunks

1 garlic clove crushed

1 spring onion sliced

2 egg yolks

20g corn flour

Pinch salt

Pinch white pepper

20ml Chinese cooking wine

Extra cornflour for dusting

Vegetable oil for deep frying

Finely slice the pork and place into a small bowl and add the egg yolks, cooking wine, salt, pepper and cornflour. Allow to marinate for at least ½ hour. Heat oil in  a wok or  saucepan and then coat each piece of pork in cornflour and fry. Drain and set aside. Add an extra 2 tablespoons cornflour and a little water in a small bowl and mix well. Set aside.

Heat a wok and add a touch of oil and fry the capsicum and onion until tender. Add the pork, pineapple and then add the sauce. To thicken the sauce, slowly add a little of the cornflour slurry and toss for 1 minute to thicken. Serve on a platter and garnish with spring onion.


For the sauce

10ml Shaoxing wine

60ml rice vinegar

30ml soy sauce

40g sugar

100g ketchup/tomato sauce

20ml sesame oil

Combine ingredients together to make the sauce. It should taste sweet and sour. Set aside

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