Sweet and Sour Pork

Ingredients

• 500 g pork shoulder, diced
• 400 g tinned pineapple chunks in juice
• 1 red pepper
• 1 green pepper
• 3 tbsp tomato ketchup
• 3 tbsp rice vinegar
• 2 tbsp caster sugar
• 4 tbsp cornflour
• 1 egg
• 500 ml vegetable oil

Method

1. 1

   Beat the egg in a bowl, add the pork and toss to coat. Sprinkle over 3 tbsp cornflour and mix until each piece is well coated.

2. 2

   Heat the oil in a deep pan to 180°C. Fry the pork in batches for 4–5 minutes until golden and cooked through. Drain on kitchen paper.

3. 3

   Drain the pineapple, reserving 4 tbsp of juice. Slice the peppers into chunks.

4. 4

   Mix the ketchup, vinegar, sugar, reserved pineapple juice and remaining cornflour in a bowl to form the sauce.

5. 5

   Heat a little oil in a wok, then stir-fry the peppers for 2 minutes.

6. 6

   Pour in the sauce and add the pineapple chunks. Stir over a medium heat for 2 minutes until thickened and glossy.

7. 7

   Add the crispy pork and toss quickly to coat. Serve straight away with steamed rice.