Sweet and Sour Pork
Total Time
50 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.96 out of 5 stars
(211)
Ingredients
5 servings
- 400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / 4/5" cubes (Note 1)
- 1/2 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)
- 5 tbsp cornflour/cornstarch ( - for mixing in)
- 1/2 cup cornflour/cornstarch ( - for Coating)
- 2 - 3 cups vegetable or canola oil
- 1/3 cup white sugar
- 1/3 cup apple cider vinegar (or 1/4 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)
- 1/2 tsp Worcestershire sauce
- 1 tbsp soy sauce (, light)
- 1 tsp Oyster Sauce (Note 5)
- 4 tsp cornflour/corn starch
- 1/2 cup water
- 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)
- 1/2 red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes)
- 1/2 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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Preparation
Step 1
Marinade Pork:
Step 2
Mix Pork with Marinade. Marinade 18 to 24 hours. (See Note 1 for marinating time for other cuts)
Step 3
Preparation:
Step 4
Rack & warm oven: Preheat oven to 80°C/175°F and place rack on tray - to keep pork warm.
Step 5
Sauce: Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.
Step 6
Be Stir Fry Ready: Have all ingredients lined up, ready to toss in. After Fry #2, things move quickly.
Step 7
Double dredge:
Step 8
Coating #1: Mix 5 tablespoons cornflour into the pork and leave for 5 minutes. At first, it will be white from the cornflour, but after a while it will sweat and make the cornflour (mostly / partially) wet, and will be sticky (this is key for coating to stick).
Step 9
Coating #2: Spread 1/2 cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.
Step 10
Reserve cornflour in case you need to dust again just prior to frying. Pork should be at least half white when you put it into the oil (if not, just sprinkle with reserved cornflour).
Step 11
Fried Crispy Pork (Note 6 for oven):
Step 12
Heat oil: Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F (or until pork immediately starts sizzling when you dip it in).
Step 13
Fry #1: Cook pork in batches, being sure not to crowd the pot, for 3 minutes until golden. Drain on rack. This step is just to cook the pork. It takes me 4 batches.
Step 14
Fry #2: Turn the stove up slightly and heat oil to 200°C/390°F. Starting with the coolest pork, add half the pork (you can crowd the pot) and cook for 1 1/2 minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork - I do 2 batches.
Step 15
Keep warm in oven.
Step 16
Sauce & Stir Fry:
Step 17
Heat oil in a very large skillet over high heat.
Step 18
Add garlic, ginger and onion, stir for 1 1/2 minutes. Add capsicum and stir for 2 minutes.
Step 19
Add Sauce & pinapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens - when you drag the spoon across the base, a path should briefly appear (see video at 1 min 53 s).
Step 20
10 second toss: Add pork, then QUICKLY toss to coat - aim for 10 seconds!
Step 21
Serve asap! Pour onto serving plate, serve immediately! Will stay crispy for around 5 minutes then starts softening but still has a solid coating. This is just the reality of Sweet and Sour Pork, even at restaurants!
Step 22
Save recipe for the next time?
