Sweet and Sour Pork
- Basmati rice 120 g
- Stir fry pork 325 g
- Corn flour 7 tbs
- Vegetable oil 200 ml
- Garlic 3 clv
- Ginger 1 tbs
- Onion 1 lge
- Red bell pepper 1 med
- Pineapple 40 g
- Tomato paste 4 tbs
- Soy sauce 2 tbs
- Malt vinegar 2 tbs
- Light brown sugar 3 tbs
- Water 140 ml
- Soy sauce 3 tbs
- Corn flour 1 tbs
- Vegetable oil 2 tbs
Start the meat by grating half an onion, 3 cloves of garlic and a thumb sized ginger. Combine the above with the pork and also add in 4 tbs of soy sauce. Let it marinate for 15 minutes.
Add 4 tbs of cornflour to the pork. Give it a good mix. Take a separate bowl, add 3 tbs of cornflour to it. Take a piece of pork at a time and roll it into the cornflour. Place the coated pork on a plate until all pieces are covered.
Take a large saucepan add in 200 ml of vegetable oil, start heating it on medium heat. To check if the oil is hot enough drop a piece of pork meat in. If it pops to the surface it's ready. Add in the pork in 3 batches. Don't overcrowd the pan as it will cool down the oil and the meat will end up soggy instead of crispy.
Turn the meat halfway and cook for about 5 minutes. Once done drop the crispy pork onto a kitchen paper-lined plate. This will help to soak off the excess fat.
Start making the rice by add in 1 tbs of vegetable oil into a small pan along with 120 g of basmati rice. Give it a good stir fry for about 1 minute then add in 240 ml of water and let it cook for about 10 minutes. once the water has reduced by 90% and the rice has cooked, turn the heat off and place a plate over the rice this will help to soak up the excess water.
To make the sweet and sour sauce start by adding 2 tbs of vegetable oil to a small pan along with 4 tbs of tomato paste. Let it fry for approximately 2-3 minutes this will bring the flavours out and turns the colour dark red/orange.
In the meantime chop the other half of the onion, peppers and pineapple into bite-sized chunks.
Next add in 3 tbs of light brown sugar, 3 tbs of soy sauce and 2 tbs of malt vinegar. Bring this mixture to a boil. Take a separate bowl add in 1 tbs of cornflour along with 2 tbs of water and stir until smooth. Add this cornflour mixture to the sweet and sour base. This will help to thicken it up.
Add in the onion, pineapple and peppers to the sweet and sour sauce and cook for another 10 minutes. If the sauce reduced too much add a small bit of water to loosen it up.
Roll the pork pieces into the sauce for about 30 seconds. You want the pork to get well coated not soggy. Serve it over rice.