

Sweet and Sour Pork
MAKES: 2-3 servings

INGREDIENTS
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400g skinless, boneless pork belly, sliced
1 tbsp Casalare Yourself-raising Flour
1 tbsp Casalare Not So Plain Flour
3 tbsp corn starch, mixed with water, for thickening
¼ brown onion, cut into wedges
¼ of each green, red and yellow pepper, cut into wedges
¼ pineapple, cut into wedges
Vegetable oil, for frying
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Marinade
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2 tsp salt
1 tbsp sugar
80ml Chinese cooking rice wine
1 tsp Spiral Food Sesame Oil
Pinch bicarb soda
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Sauce
100g sugar
100ml water
100ml white vinegar
100ml Organic Tomato Ketchup
20ml Worcestershire sauce
METHOD
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Coat the pork in the marinade, then cover the pork with self-raising flour and plain flour.
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Heat oil in a wok to 180°C over medium heat. Deep fry the pork for 5 minutes. Transfer to a plate lined with paper towel to drain for a few minutes.
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While the pork is frying prepare the sweet and sour sauce by combining the tomato ketchup, white vinegar, Worcestershire sauce and water. Whisk until the sugar has dissolved.
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Add vegetable oil to a wok over medium-high heat. Stir fry the onion, capsicum and pineapple. Add a ladle of the the sweet and sour sauce and cook for a few minutes, add a little corn flour and cook until the sauce has thickened. Add the pork and toss through.