SWEET AND SOUR PORK

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PREP TIME 20 minutes
COOK TIME 15-20 minutes
SERVES 4

INGREDIENTS

300g pork neck, cut into 1cm pieces 

Vegetable oil, for deep-frying 

½ small red capsicum, chopped into bite-sized pieces 

½ small green capsicum, chopped into bite-sized pieces 

½ small onion, chopped into bite-sized pieces 

50g drained canned pineapple pieces 

8 strawberries, quartered 

Steamed jasmine rice, to serve 

Marinade 

1 tsp bicarb soda 

1 cup potato starch 

½ cup water 

Sauce 

200g brown sugar 

¾ cup (180ml) white wine vinegar 

100ml tomato sauce 

1 tbsp Worcestershire sauce 

METHOD

Step 1

In a large bowl, combine the pork with the marinade ingredients. Mix well, ensuring each piece is coated, then let it rest in the fridge to tenderise. 

Step 2 

For the sauce, place all sauce ingredients in a small pot. Stir over medium-high heat, bringing it to a simmer. Allow it to reduce slightly until it thickens up a bit – this should take just a few minutes. 

Step 3 

Heat a generous layer of oil in a large frying pan over high heat. Working in batches, fry the pork pieces for about 7-8 minutes per batch, until golden and crisp. Set aside on paper towel to drain. 

Step 4 

In the same pan, add the onion and capsicum, cooking for about 3 minutes. Add the strawberries, stir-frying for another minute before pouring in the sauce. Toss everything together so the pork and veggies are well-coated and glossy. 

Step 5 

Serve over a bed of jasmine rice and enjoy this vibrant, tangy, and deliciously fruity sweet and sour pork!