It's All Good: Sweet & Sour Pork Recipe
Rafael Reynante | Jul 01, 2015
500g pork tenderloin
1 tbsp. soy sauce
pinch of cornstarch
For the sauce:
1/4 cup sugar
2 tbsp. banana ketchup
2 tbsp. soy sauce
1/2 cup pineapple juice
1/4 cup vinegar
1 tbsp. cornstarch dissolved in 4 tbsp. water
1 carrot, chopped
1/2 green bell pepper, seeded and cut into cubes
1/2 red bell pepper, seeded and cut into cubes
1/2 cup or 500g pineapple chunks
For the batter:
1/3 cup all-purpose flour
1/3 cup cornstarch
1 egg white
1 tbsp. cooking oil
1/4 cup warm water
3 cups cooking oil
- Cut the pork into small 1-inch chunks. Marinade it in the soy sauce and cornstarch for about 20 minutes, making sure to mix it well for the pork to be flavored evenly.
- Meanwhile, combine the sugar, vinegar and soy sauce in a separate bowl. Add the ketchup and juice and mix well. Set aside.
- In another bowl, combine the flour and cornstarch for the batter. Add the egg and cooking and mix well. Pour water in increments while mixing. The batter should not be runny but should not be too thick. Season with salt or pepper.
- Dip the pork in the batter and mix well to achieve an even coating.
- Heat cooking oil in a large frying pan or wok until it starts bubbling. Reduce to medium heat and fry pork in batches, making sure not to overcrowd the pan or wok as this will slow down cooking. Once all of the pork has been cooked, set aside.
- In a saucepan, bring the reserved sauce ingredients to a boil over a medium flame. Add the carrot, peppers and pineapple. Bring to a boil again and adjust seasonings. Finally, add the cornstarch mixture to thicken the sauce and stir.
- Serve over the fried pork and garnish with cucumber and additional vegetables.