Easy Sweet and Sour Pork

Serves 1
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Directions

  1. 1Prepare the sweet and sour sauce by mixing cornflour (cornstarch) and a little water in a bowl.
  2. 2Prepare the sweet and sour sauce by mixing cornflour (cornstarch) and a little water in a bowl.
  3. 3Prepare the sweet and sour sauce by mixing cornflour (cornstarch) and a little water in a bowl.
  4. 4Add tamari or all-purpose soy sauce, brown sugar, pineapple juice, apple cider vinegar or rice wine vinegar, and ketchup to the cornflour mixture and mix well.
  5. 5Add tamari or all-purpose soy sauce, brown sugar, pineapple juice, apple cider vinegar or rice wine vinegar, and ketchup to the cornflour mixture and mix well.
  6. 6Add tamari or all-purpose soy sauce, brown sugar, pineapple juice, apple cider vinegar or rice wine vinegar, and ketchup to the cornflour mixture and mix well.
  7. 7Cut the pork Scotch fillet (pork butt) into bite-sized pieces and place them in a bowl.
  8. 8Cut the pork Scotch fillet (pork butt) into bite-sized pieces and place them in a bowl.
  9. 9Cut the pork Scotch fillet (pork butt) into bite-sized pieces and place them in a bowl.
  10. 10Season the pork with soy sauce, grated ginger, grated garlic, salt, and pepper. Mix well to coat the pork.
  11. 11Season the pork with soy sauce, grated ginger, grated garlic, salt, and pepper. Mix well to coat the pork.
  12. 12Season the pork with soy sauce, grated ginger, grated garlic, salt, and pepper. Mix well to coat the pork.
  13. 13Crack one egg into the pork mixture and add half a cup of cornflour (cornstarch). Mix everything together until the pork is fully coated.
  14. 14Crack one egg into the pork mixture and add half a cup of cornflour (cornstarch). Mix everything together until the pork is fully coated.
  15. 15Crack one egg into the pork mixture and add half a cup of cornflour (cornstarch). Mix everything together until the pork is fully coated.
  16. 16Heat oil in a frying pan and deep fry the coated pork pieces until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
  17. 17Heat oil in a frying pan and deep fry the coated pork pieces until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
  18. 18Heat oil in a frying pan and deep fry the coated pork pieces until golden brown and cooked through. Remove and place on a paper towel-lined plate to drain excess oil.
  19. 19Drain most of the oil from the pan, leaving a small amount.
  20. 20Drain most of the oil from the pan, leaving a small amount.
  21. 21Drain most of the oil from the pan, leaving a small amount.
  22. 22Chop the green bell pepper, red bell pepper, brown onion, and red onion into chunks.
  23. 23Chop the green bell pepper, red bell pepper, brown onion, and red onion into chunks.
  24. 24Chop the green bell pepper, red bell pepper, brown onion, and red onion into chunks.
  25. 25Add the chopped bell peppers and onions to the pan and sauté until slightly softened.
  26. 26Add the chopped bell peppers and onions to the pan and sauté until slightly softened.
  27. 27Add the chopped bell peppers and onions to the pan and sauté until slightly softened.
  28. 28Pour the sweet and sour sauce into the pan with the vegetables and stir until the sauce thickens.
  29. 29Pour the sweet and sour sauce into the pan with the vegetables and stir until the sauce thickens.
  30. 30Pour the sweet and sour sauce into the pan with the vegetables and stir until the sauce thickens.
  31. 31Add the fried pork and pineapple chunks to the pan with the sauce and vegetables. Toss everything together to coat the pork and vegetables with the sauce.
  32. 32Add the fried pork and pineapple chunks to the pan with the sauce and vegetables. Toss everything together to coat the pork and vegetables with the sauce.
  33. 33Add the fried pork and pineapple chunks to the pan with the sauce and vegetables. Toss everything together to coat the pork and vegetables with the sauce.
  34. 34Serve the sweet and sour pork over rice and garnish with sesame seeds.
  35. 35Serve the sweet and sour pork over rice and garnish with sesame seeds.
  36. 36Serve the sweet and sour pork over rice and garnish with sesame seeds.

Ingredients

  • 1 tablespoon Cornflour (cornstarch)
  • 1 tablespoon Cornflour (cornstarch)
  • 1 tablespoon Cornflour (cornstarch)
  • Water
  • Water
  • Water
  • 1 tablespoon Tamari or all-purpose soy sauce
  • 1 tablespoon Tamari or all-purpose soy sauce
  • 1 tablespoon Tamari or all-purpose soy sauce
  • 0.25 cup Brown sugar
  • 0.25 cup Brown sugar
  • 0.25 cup Brown sugar
  • 0.25 cup Pineapple juice
  • 0.25 cup Pineapple juice
  • 0.25 cup Pineapple juice
  • 0.33 cup Apple cider vinegar or rice wine vinegar
  • 0.33 cup Apple cider vinegar or rice wine vinegar
  • 0.33 cup Apple cider vinegar or rice wine vinegar
  • 0.33 cup Ketchup
  • 0.33 cup Ketchup
  • 0.33 cup Ketchup
  • 600 grams Pork Scotch fillet (pork butt)
  • 600 grams Pork Scotch fillet (pork butt)
  • 600 grams Pork Scotch fillet (pork butt)
  • Soy sauce
  • Soy sauce
  • Soy sauce
  • Ginger
  • Ginger
  • Ginger
  • Garlic
  • Garlic
  • Garlic
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 0.5 cup Cornflour (cornstarch)
  • 0.5 cup Cornflour (cornstarch)
  • 0.5 cup Cornflour (cornstarch)
  • Oil for frying
  • Oil for frying
  • Oil for frying
  • Green bell pepper
  • Green bell pepper
  • Green bell pepper
  • Red bell pepper
  • Red bell pepper
  • Red bell pepper
  • Brown onion
  • Brown onion
  • Brown onion
  • Red onion
  • Red onion
  • Red onion
  • Pineapple chunks
  • Pineapple chunks
  • Pineapple chunks
  • Rice
  • Rice
  • Rice
  • Sesame seeds
  • Sesame seeds
  • Sesame seeds

Equipment

Chopping boardMixing bowlFrying panSieveMeasuring cupSpatulaTongsBowlChopsticks

Tips

  • You can throw in extra veggies if you need to clear the fridge out.