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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Sweet & Sour Pork

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It doesn’t get more classic Chinese takeaway dish than this! My version is heaps tastier, lighter and bit healthier, too – the traditional stodgy batter is replaced with a thin crispy coating. And that sauce… heaven! Do try for fresh pineapple, as tinned is far too sweet and mushy.

WATCH THIS RECIPE

SWEET & SOUR PORK

PREP TIME

30 minutes + marinating

COOK TIME

40 minutes

SERVES

4

Ingredients

600g (1.3 lb) pork belly, skinless, cut into roughly 3cm (1.2 inch) cubes

1 tbsp light soy sauce

1 garlic clove, finely grated

½ tsp ground black pepper

1/3 cup plain flour

2 tsp vegetable oil plus extra vegetable oil for deep frying

1 brown onion, diced

1 capsicum (bell pepper)

100g (3.5 oz) diced fresh pineapple

4 spring onions (scallions), trimmed, green and white parts cut into 3cm (1.2 inch) batons

steamed rice to serve

 

Sweet & sour sauce:

½ cup brown sugar

3 tbsp white vinegar

2 tbsp tomato ketchup

1 tbsp light soy sauce

1/3 cup pineapple juice

¼ tsp Chinese five spice

2 tsp corn flour (cornstarch) mixed with 2 tbsp water

Steps

Place the pork belly in a large bowl. Add the soy sauce, garlic and pepper and mix until well combined. Set aside to marinate for 30 minutes.

To make the sweet & sour sauce, place the brown sugar, vinegar, tomato ketchup, soy sauce, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes until the sugar has dissolved. Add corn flour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside.

To cook the pork, fill a wok to one-third full with oil and place over high heat. When oil reaches 180°C, toss pork with flour and cook, in batches, for 3-4 minutes or until golden brown. Drain on paper towel.

Heat a clean wok or large frying pan over high heat. Add the oil and stir-fry the onion for a minute. Add the capsicum and stir-fry for another minute. Then add the pork, pineapple and the sweet & sour sauce. Stir-fry until well combined. Remove from heat and toss through the spring onion. Serve with steamed rice.

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