Not the hardest thing to make I guess, many use premade sauces, I try to make all my food myself andnot use anything premade where possible, my sweet n sour is one of those I make 100% from scratch.
Ingredients Pork Marinade:
- 400g OR 1 Whole Pork Filllet cut into 2cm cubes
- 1/2 onion , finely grated
- 1 tsp garlic , finely grated
- 1 tsp ginger , finely grated
- 3/8 tsp baking soda
- 2 tsp cornflour
- 2 tbsp light soy sauce
This is pretty simple, put all the marinade ingredients into a bowl add the pork and move it all around so each piece is coated well with the marinade, place the bowl in the fridge for at least 30 minutes, make sure you cover it with gladwrap or a lid.
You will likely find when you get the pork out of thr fridge the pork has soaked up a lot of the marinade, sprinkle a little more Cornflower over it all and mix it in so it is once more all well coated, then place onto a wire rack like the pic above.
The secret here is to fry the pork twice, this makes it crunchy not soggie.
Heat your fryer or wok up, make sure the oil is atleast 170c.
Fry the pork in small batches so that the pork pieces are not touching inside the oil, take them out when you first see they are starting to go that golden color and place on a wire reack, do not put in a bowl as the pork will drip oil and become soggie, you want the excess oil to drain off, hence the rack.
Whilst your pork is resting on the rack get the sauce going, it pays to have all the ingredients ready before you start.
Once your sauce is about done throw all your pork back into the fryer, you can do it in one batch now if the fryer is big enough, you should only be cooking this now for a couple of minutes, it is just to get it warm again and get the pieces golden brown, the inside should have been cooked from the first round in the fryer, once golden brown return the pieces of pork to the wire rack.
Sweet & Sour Sauce:
- 1/3 cup white sugar
- 1/3 cup rice vinegar
- 3 tbsp pineapple juice
- 3 tbsp tomato sauce
- 1/2 tsp Worcestershire sauce
- 1 tbsp light soy sauce
- 1 tsp Oyster Sauce
- 4 tsp Cornflour
- 1/2 cup water
The sauce is really pretty simple to do, throw all the ingredients into a saucepan bring to boil, turn down the heat and let it simmer for a a couple of minutes just to reduce a little bit.
You will need to whisk the living daylights out of it initially to make sure there are no lumps from the cornflower, then just stir until you turn it down to simmer, once simmering just the occassional stir until you are ready to add it to the stir fry.
Stir Fry:
- 2 tbsp oil
- 1 garlic clove , finely chopped
- 2 tsp ginger , finely chopped
- 1 onion (medium), cut into 2.5cm cubes
- 1/2 red capsicum (large), cut into 2.5cm cubes
- 1/2 green capsicum (large), cut into 2.5cm cubes
- 1 cup pineapple pieces (add last before serving)
Here is all the really easy parts, throw all the stir fry ingedients into the wok (except the pineapple) and cook until the onion is translucent.
Then add your pork pieces cook for a minute until the pork is hot, add the sauce and stir it around to coat all the pork, cook for a minute, then add pineapple and cook for one minute, then serve.
