Sweet and Sour Pork

recipetineats.com

Jacob R

subheading: TENDERISED MARINATED PORK:

400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, cut into 2cm / 4/5" cubes (Note 1)

½ onion , finely grated (Note 2a)

1 tsp garlic , finely grated (Note 2a)

1 tsp ginger , finely grated (Note 2a)

3/8 tsp baking soda (bi-carb) (Note 2b)

2 tsp cornflour/cornstarch

2 tbsp light soy sauce , or all purpose (Note 3)

subheading: FOR FRYING:

5 tbsp cornflour/cornstarch - for mixing in

½ cup cornflour/cornstarch - for Coating

2 to 3 cups vegetable or canola oil

subheading: SWEET & SOUR SAUCE:

⅓ cup white sugar

⅓ cup apple cider vinegar (or ¼ cup normal white vinegar)

3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4)

3 tbsp ketchup (or Aussie tomato sauce)

½ tsp Worcestershire sauce

1 tbsp soy sauce , light

1 tsp Oyster Sauce (Note 5)

4 tsp cornflour/corn starch

½ cup water

subheading: STIR FRYING:

1 tbsp oil

1 garlic clove , finely chopped

2 tsp ginger , finely chopped

1 onion (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)

½ red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes

½ green capsicum/bell pepper (large), cut into 2.5cm / 1" cubes

1 cup pineapple pieces (from the can of pineapple under Sauce)

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