| Cuisine: Chinese |
| Portions: 4 |
| Prep Time: 20 minutes |
| Cook Time: 25 minutes |
| Total: 45 minutes |
| 1/3 cup water |
| 1/4 cup ketchup |
| 1/4 cup shaoxing wine (or cidar vinegar) |
| 2 tbsp light soy sauce |
| 1 tbsp oyster sauce |
| 1 tbsp garlic |
| 1 tbsp ginger |
| 2 tbsp white sugar |
| 2 tbsp brown sugar |
| 2 tsp potato flour (to thicken) |
| 1 tsp sesame oil |
| 1 tsp five-spice powder (more if you like spice) |
| 4 tbsp pineapple juice (if using canned pineapple) |
Marinade (Optional)
| 1 tbsp light soy sauce |
| 1 whole egg |
| 1 tbsp corn flour |
Stir Fry
| 1/2 kg pork shoulder |
| 1/2 whole capsicum |
| 1/4 whole pineapple (or 1 tin) |
| 1 whole onion, cut into segments |
| 1/2 whole carrot |
| 3 stems shallot |
This version of the dish is similar to one from a take-away place, though it is less sweet than usual.
Directions
Marinate the pork for 1 - 4 hours.
Prepare the sweet and sour sauce by combining all the ingredients into a pot and bringing to a simmer for 5 minutes.
Cut all the vegetables and have them ready.
Prepare a paper towell lined wire rack.
Add oil (enough for a shallow fry) to a wok and heat to 170 C.
Batter:
Option 1: Dredge in even mix of potato starch and corn flour. Let pieces sit in the flour until completely dry and coated on the outside. This will give you a lovely crunchy coating.
Option 2: Use a Light Batter recipe.
Fry the pork in the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.
Fry the onion, carrot, capsicum, and pineapple until bright in color and just barely cooked.
Add the shallots. Fry for a few seconds only.
Add the pork back into the wok.
Coat the battered pork and vegetables with the marinade and serve quickly before it all turns to mush.