Serves 1
Directions
- 1Prepare the sweet and sour sauce by mixing cornflour (cornstarch) and a little water in a bowl.
- 2Add 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.
- 3Cut the pork Scotch fillet (pork butt) into bite-sized pieces and place them in a bowl.
- 4Season the pork with soy sauce, grated ginger, grated garlic, salt, and pepper. Mix well to coat the pork.
- 5Crack one egg into the pork mixture and add half a cup of cornflour (cornstarch). Mix everything together until the pork is fully coated.
- 6Heat 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.
- 7Drain most of the oil from the pan, leaving a small amount.
- 8Chop the green bell pepper, red bell pepper, brown onion, and red onion into chunks.
- 9Add the chopped bell peppers and onions to the pan and sauté until slightly softened.
- 10Pour the sweet and sour sauce into the pan with the vegetables and stir until the sauce thickens.
- 11Add 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.
- 12Serve the sweet and sour pork over rice and garnish with sesame seeds.
Ingredients
- 1 tablespoon Cornflour (cornstarch)
- Water
- 1 tablespoon Tamari or all-purpose soy sauce
- 0.25 cup Brown sugar
- 0.25 cup Pineapple juice
- 0.33 cup Apple cider vinegar or rice wine vinegar
- 0.33 cup Ketchup
- 600 grams Pork Scotch fillet (pork butt)
- Soy sauce
- Ginger
- Garlic
- Salt
- Pepper
- 1 Egg
- 0.5 cup Cornflour (cornstarch)
- Oil for frying
- Green bell pepper
- Red bell pepper
- Brown onion
- Red onion
- Pineapple chunks
- Rice
- Sesame seeds
Equipment
Chopping boardMixing bowlFrying panSieveMeasuring cupSpatulaTongsBowlChopsticks
Tips
- You can throw in extra veggies if you need to clear the fridge out.
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