Sweet & sour pork
- 4 level tbsp cornflour
- 2 tbsp Amoy Low Salt Soy Sauce
- 1 tbsp cider vinegar
- 1 tsp sugar
- 1 tbsp tomato ketchup
- 220g can pineapple in juice, drained, plus the reserved juice
- 1 large egg, lightly beaten
- 1 litre corn oil, for frying
- 450g pork fillet, cut into bite-sized chunks
- 1 tbsp groundnut oil
- 1 red pepper, de-seeded and cut into bite-sized pieces
- 1 yellow pepper, de-seeded and cut into bite-sized pieces
- 1 carrot, cut into batons
- 2 cm piece fresh ginger, peeled and grated
- 4 spring onions, trimmed and sliced
- 1 clove garlic, crushed
- Cooked rice, to serve
Mix 1 tbsp of the cornflour with the soy sauce, vinegar, sugar, tomato ketchup and pineapple juice. Set aside. Cut the pineapple rings into segments and set aside.
Mix the egg and the remaining 3 tbsp cornflour to make a thick batter. Heat the corn oil in a large pan - to test if it's hot enough, drop in a crumb of bread. It should sizzle and turn golden within 15-20 seconds.
Dip the pork into the batter to coat well. Fry in batches for 3-4 minutes, until cooked through. Drain on kitchen roll. Keep warm.
Heat 1 tbsp of the groundnut oil in a wok. Fry the peppers and carrots for 2-3 minutes. Add the springonions, ginger, garlic and pineapple cubes, then cook for a further minute.
Add the pineapple sauce mixture to the pan andcook for a further 3 minutes. Stir in the battered pork. Serve with rice.