- Serves: 4
- Cook Time: 15 minutes
- Prep Time: 10 minutes plus 15 minutes marinating
- Effort: easy
For pork marinade
- 2 tbsp soy sauce
- 1 tbsp white wine
- 3 tbsp fresh ginger, grated
For the pork
- 600 g pork loin, chopped into cubes
- cornflour, for dusting
- vegetable oil, for deep frying
- 2 cloves garlic, crushed
- 2 tbsp fresh ginger
- 100 g carrots, halved lengthways and thinly sliced at an angle
- 100 g red peppers, deseeded, sliced into strips
- 100 g yellow peppers, deseeded, sliced into strips
- 40 g oyster mushrooms
- 40 g bean sprouts
- 150 g tomato ketchup
- 200 ml water
- 120 g fresh pineapples, peeled and chopped
- chinese five spice, powder
- 4 spring onions, sliced
1. For the pork marinade: mix together all of the marinade ingredients in a bowl until well combined..
2. For the pork: add the pork to the marinade, mix well and leave to marinate for 15 minutes.
3. Remove the pork from the marinade and dust in the cornflour, shaking off any excess. Half-fill a deep, heavy-based pan with vegetable oil and heat to 190C/375F, then deep-fry the pork in batches for 5-6 minutes, or until golden-brown and cooked through. Remove with a slotted spoon and drain on kitchen paper.
4. Heat a drizzle of vegetable oil in a frying pan or wok, add the garlic and grated ginger and stir-fry for 30 seconds, or until aromatic. Add the carrots, onion, peppers, oyster mushrooms and bean sprouts and stir-fry for a further 1-2 minutes, then add the tomato ketchup and water. Stir well and bring to the boil.
5. Add the fried pork to the pan along with the pineapple and a pinch of Chinese five spice powder. Mix well and season, to taste, with salt and freshly ground black pepper. Cook for 1-2 minutes to warm the pork and pineapple through.
6. Pile the sweet and sour pork into a bowl and garnish with the chopped spring onion. Serve with steamed jasmine rice on the side.
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