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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
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This sweet and sour pork tastes every bit as good as the takeaway version.
Pork
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
Sauce
1 Tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 Tbsp cornstarch
¼ cup water
Pork
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
Sauce
1 Tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 Tbsp cornstarch
¼ cup water
Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg whites and green onions. Cover and place in the fridge for 1 hour.
In a large deep pan or deep-fryer, heat the vegetable oil to 185°C.
Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
Mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
This sweet and sour pork tastes every bit as good as the takeaway version.
500g New Zealand pork shoulder cut into 2cm cubes
Pork
1 tsp salt
¼ tsp white sugar
1 tsp soy sauce
1 egg white
2 green onions, finely sliced
½ cup cornflour
Sauce
1 Tbsp vegetable oil
3 celery stalks, sliced
1 green pepper, cubed
1 red onion, cut into wedges
1 cup water
¼ tsp salt
¾ cup white sugar
1/3 cup apple cider vinegar
¼ cup ketchup
½ tsp soy sauce
Juice and contents 1 can pineapple chunks (225g)
To fry
3 cups vegetable oil
To thicken
2 Tbsp cornstarch
¼ cup water
Place cubed pork in a medium bowl and season with salt, sugar and soy sauce before mixing in egg whites and green onions. Cover and place in the fridge for 1 hour.
In a large deep pan or deep-fryer, heat the vegetable oil to 185°C.
Remove the pork from the fridge and coat in cornflour. Fry the pork in the hot oil for about 10 minutes – until evenly browned. Drain pork on paper towel and set aside.
In a wok over medium heat, heat a little oil and stir in celery, pepper and onion. Cook until the vegetables are tender then remove from heat and set aside.
Mix the water, salt, sugar, apple cider vinegar, ketchup and soy sauce in a large saucepan over high heat. Bring to the boil then stir in the cooked pork, vegetable mixture and contents of pineapple can.
Bring sauce to a boil before stirring in cornflour and water mixture to thicken. Cook for a further 5-10 minutes until shiny and thick.
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