Sweet & sour pork

Sweet & sour pork

The tangy sauce of sweet pineapple and tart vinegar is perfect with the succulent battered pork.

By , 21 September 2015
Sweet & sour pork
  • Ready in: 40 mins
  • Serves: 4
  • Price: £2.08 per serving
Nutritional Info
Each 338g serving contains
  • Fat med
  • Saturates low
  • Sugars low
  • Salt low
  • Energy 1671KJ 399KCAL
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 494kJ/118kcal.
  • 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.