Sweet & Sour Pork

Cook Time 15 mins

Servings 4

Ingredients

500g pork neck 3-4cm cubed

2 tbs. cornflour

2 tbs. water

2 egg yolks lightly beaten

2 tbs. soya sauce

2 tbs. Shaoxing wine or dry sherry

1 tbs. sesame oil

1 tsp. salt

¼ cup Lighthouse Biscuit, Pastry & Cake Plain Flour

¼ cup cornflour extra

750 g vegetable oil for deep-frying

3 shallots thinly sliced

Sweet and sour sauce

1 tbs. cornflour

1 tbs. water

1/3 cup rice vinegar

1/3 white sugar

1 tbs. ginger julienne

3 tbs. ketchup

1 tbs. soya sauce

1 tbs. hoisin sauce

225g can of pineapple pieces

Method

In a bowl combine 2 tablespoons of cornflour and 2 tablespoons of water to form a paste. Mix egg, soya, wine, sesame oil and salt then add the cornflour slurry. Pour over the pork and marinate in the fridge overnight or for at least 3 hours.

To make the sweet and sour sauce, first combine the cornflour and the water to make a paste and set aside. Then add all the other ingredients to a medium sized saucepan. Cook on medium heat till the sauce starts to bubble slightly then add the cornflour which will thicken the sauce. Cook for a further 3 to 4 minutes and set aside to cool.

Heat the oil in a large saucepan or a deep fryer to 180C. Then mix the rest of the cornflour and normal flour with the pork and combine well. Cook the pork in small batches for 2 minutes and drain well, then set aside. Reheat the sauce. Cook the pork again in the oil in small batches for a further 2 minutes and drain again (this will make it extra crispy). Combine with the sauce and garnish with shallots.