Sweet & sour pork
Serves 4 - 6
700 g pork goulash cubes
15 ml soy sauce
salt and freshly ground black pepper to taste
Batter
125 ml Snowflake self-raising flour (70 g)
125 ml cornflour (60 g)
1 extra-large egg
125 ml water
Sauce
30 ml cooking oil
1 medium onion, coarsely chopped
1 green pepper, seeded and sliced (optional)
60 ml sugar (50 g)
45 ml vinegar
30 ml soy sauce
30 ml dry sherry (optional)
125 ml pineapple juice
1 ml ground ginger
125 ml water
30 ml cornflour
440 g can pineapple pieces, drained and juice retained
cooking oil for deep-frying
1. Place pork cubes in a large bowl. Add soy sauce and seasoning and leave to marinate for about 1 hour.
2. Batter: Combine the flour, cornflour, egg and water and whisk until batter is smooth and lump-free. Leave to stand for about 15 minutes.
3. Sauce: Heat oil in a large, heavy-based saucepan. Add onion and green pepper and sauté until soft. Add the rest of the ingredients of the sauce, except the pineapple. Cook the sauce until it thickens, then add the pineapple pieces and cook until heated through.
4. Dip the marinated pork cubes in the batter. Deep-fry in batches over moderate heat until golden brown. Remove and drain on paper towel. Serve with noodles.
Variation
It can also be served with rice, such as Jasmine rice. Substitute the pork with fish or chicken cubes.
