Sweet and sour pork

Ingredients

For 6 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450 g cubed pork
• Marinade: 2 tbsp water, 1/8 tsp garlic powder, 1/4 tsp onion powder
• Marinade: 1/2 tsp sesame oil and 1 tsp soy sauce
• 1 tsp oil, 2 ginger slices and 1 star anise
• 60 ml ketchup, 360 ml white vinegar and 1/2 cup sugar
• 225 g tinned pineapple, including juice
• 1/2 cup flour and 1/4 cup cornflour
• 1/4 tsp salt, 1/8 tsp pepper and 1 egg
• 720 ml frying oil and 1 tbsp stir-frying oil
• 1/2 green pepper, 1/2 red pepper and 1/2 onion
• 2 tsp cornflour and 2 tsp water

Step-by-step method

1. Marinate pork for 30 minutes in the listed ingredients.
2. Fry ginger and star anise in 1 tsp oil; add ketchup, then vinegar, sugar and pineapple juice. Reduce for 30 minutes.
3. Mix flour, cornflour, salt and pepper; coat pork with this mixture, beaten egg and flour again.
4. Fry in batches at 175°C until golden; drain and briefly refry until crisp and cooked through.
5. Stir-fry peppers and onion in the spoonful of oil; add sauce and pineapple. Thicken if needed with cornflour slurry.
6. Remove ginger and star anise; taste, dilute if too intense and toss in pork just before serving.