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L I V I N G<br />
ENTERTAIN<br />
SWEET & SOUR PORK<br />
Prep 30 mins | Cook 10 mins | Serves 4<br />
½ cup plain seasoned flour, plus<br />
⅓ cup extra<br />
½ cup water<br />
4 egg yolks<br />
Vegetable oil, for deep-frying, plus<br />
1 tbsp extra<br />
500 g pork fillet, 2-cm cubes<br />
1 onion, chopped<br />
1 green capsicum, seeded, chopped<br />
1 carrot, peeled, thinly sliced<br />
1 clove garlic, crushed<br />
225 g can pineapple pieces in natural<br />
juice<br />
¼ cup brown sugar<br />
2 tbsps tomato sauce<br />
2 tbsps white vinegar<br />
1 tbsp soy sauce<br />
1 tbsp sherry<br />
⅓ cup water<br />
1 tbsp cornflour<br />
Steamed rice, to serve<br />
Use chicken thigh fillets<br />
or green prawns in place<br />
of pork, if preferred.<br />
1. In a large bowl, whisk flour, water<br />
and yolks until smooth. Cover and<br />
chill 20 mins.<br />
2. In a large pan, heat oil on high until<br />
a little batter sizzles when added.<br />
Toss pork in extra flour. <strong>The</strong>n dip into<br />
batter, draining off excess. Deep-fry<br />
pork in 2 batches, 3 to 5 mins until<br />
golden. Drain on paper towel.<br />
3. In a wok or large frying pan, heat<br />
extra oil on high. Stir-fry onion,<br />
capsicum, carrot and garlic for 2 to<br />
3 mins until just tender.<br />
4. Add pineapple with juice, sugar,<br />
tomato sauce, vinegar, soy and<br />
sherry.<br />
5. In a jug, mix water with cornflour<br />
until smooth. Stir into wok. Stir-fry<br />
until mixture boils and thickens.<br />
Reduce heat to low. Simmer 1 to<br />
2 mins. Serve with rice.
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