CRISPY Sweet and Sour Pork! Just like the ones you get at Melbourne Chinese restaurants!
I’ve tried lots of different methods and this one seems to work best for me.
Recipe also in highlights ☺️
400g pork fillet, cut into 2cm cubes
½ red and green capsicum, chopped
200g pineapple slices, chopped
3 cloves garlic, finely chopped
½ cup ketchup
½ cup cold water mix with 2 tbsp cornstarch
½ cup white vinegar
½ cup white sugar
4 tbsp plum sauce
¼ tsp salt
2 tsp baking powder
2 tbsp oil
1. Marinate pork with 1 tbsp soy sauce, dash of salt and 1 tsp baking soda for 30 mins.
2. Combine sauce ingredients in a saucepan.
3. Heat up a saucepan on medium heat and once you see the sauce bubbling around the edges and thickening, turn off heat. Leave this for now.
4. In another pan/wok on medium heat, heat up oil and add finely chopped garlic until light brown.
5. Fry capsicum then add pineapple until cooked through.
6. Add the sauce from step 3 and mix through. Turn off heat after you see bubbling around the edges again. Cool for 30 minutes minimum. (This has been an important step in my experience – pork was soggy when the sauce was too hot)
7. Whisk batter ingredients together, add pork pieces in and coat.
8. Deep fry in canola/vegetable oil at 180 degrees celsius for about 3 minutes. (I recommend using a skewer to transfer pork pieces from batter to oil)
9. Let pork cool for a few minutes before deep frying a 2nd time for 2 minutes. Oil temp between 180-200 to really crisp up the coating.
10. Coat the sauce over pork pieces and you’re done!
11. Tip: Once the pork has been deep fried, try not to let sit around for too long before coating and serving as the batter go soft (the faster to your plate the better!)