Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Cuisine: British
Ingredients: 130 g pork shoulder; 40 g plain flour; 20 g cornflour; 0.5 tsp baking powder; 60 ml cold water; 1 pinch fine salt; 600 ml sunflower oil; 1 tsp sunflower oil; 1 clove garlic; 40 g onion; 40 g green pepper; 60 g pineapple chunks; 3 tbsp pineapple juice; 2 tbsp tomato ketchup; 1.5 tbsp rice vinegar; 1.5 tbsp caster sugar; 1 tsp light soy sauce; 1 tsp cornflour; 60 ml water; 1 tbsp water

The British-Chinese takeaway classic: crisp battered pork balls tossed in a glossy scarlet sauce of pineapple, pepper and onion, sharp with vinegar and sweet with sugar. Best eaten straight from the wok with plain boiled rice.

Lunch & dinner 25g+ protein

40 min20 prep · 20 cookMedium1017 kcalper serving

Method

Whisk 40 g of plain flour, 20 g of cornflour, 0.5 tsp of baking powder and 1 pinch of fine salt together in a bowl, then beat in 60 ml of cold water to a smooth batter about the thickness of double cream. Leave it to rest for 10 minutes while you prepare everything else.
Cut 130 g of pork shoulder into even 3 cm cubes and pat them thoroughly dry. Cut 40 g of onion and 40 g of green pepper into 2 cm squares, chop 1 clove of garlic finely and drain 60 g of pineapple chunks, keeping the juice.
Mix the sauce in a jug: 2 tbsp of tomato ketchup, 1.5 tbsp of rice vinegar, 1.5 tbsp of caster sugar, 1 tsp of light soy sauce, 3 tbsp of pineapple juice and 60 ml of water. Stir until the sugar has dissolved. Separately, slake 1 tsp of cornflour with 1 tbsp of water.
Heat the deep-frying oil in a deep pan or wok to 180C — a drop of batter should rise and sizzle immediately. Drop the pork cubes into the batter, lift them out one at a time letting the excess run off, and lower them into the oil. Fry in a single uncrowded layer for 4–5 minutes, turning once, until pale gold and cooked through. Lift onto kitchen paper.