Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Asian, Chinese, Modern Australian
Cooking time: Less than 60 minutes
Special options: Kid friendly
Course: Lunch, Main
Favourite flavours: Easy recipes, Pork

Sweet and sour pork

INGREDIENTS

1 egg, lightly beaten
1/3 cup (50g) flour
1 teaspoon oil
500g pork fillet, cubed
2 cups (500ml) rice bran oil
225g can pineapple rings, drained, cubed
1 green or red capsicum, cubed
¾ cup (185ml) chicken stock
¼ cup (60ml) white vinegar
2 tablespoons honey
2 teaspoons soy sauce
1 tablespoon cornflour
steamed rice, to serve

METHOD

1. Place egg, flour, oil and ¼ cup water in a medium bowl. Mix to a smooth batter. Add pork and stir to coat well.

2. Heat rice bran oil in a wok on high until a cube of bread sizzles on contact. Cook pork in batches for 4 minutes, until lightly golden. Drain on paper towel. Reheat oil and re-fry pork in batches until crisp and golden brown. Drain thoroughly on paper towel.

3. Empty and discard all but 1 tablespoon of oil. Reheat remaining oil on high. Add pineapple and capsicum and stir-fry for 3 minutes, until capsicum is tender. Add stock, vinegar, honey and soy and bring to boil.

4. Mix together cornflour and ¼ cup water. Add to wok, bring to boil and stir until sauce thickens slightly. Fold through pork and reheat gently. Serve with steamed rice.