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How To Cook Free Range Sweet and Sour Pork

  • 20 mins
  • 15 mins
  • medium
  • 4
Beef Short Ribs
Recipe by
Jeff Baker

Ingredients

  • For the marinade:
  • 400g pork diced (shoulder, leg or tenderloin all work)
  • 2 tbls light soy sauce
  • 2 tbls kecap Manis (a sweet soy sauce)
  • 1 tbls mirin
  • 1 tbls rice vinegar
  • 1 tbls Hot chilli sauce
  • 1 tsp. sesame oil
  • 1 clove garlic finely chopped
  • 2 tbls cornflour
  • For frying:
  • 1 free range egg
  • 60 g corn flour
  • Peanut or sunflower oil for deep frying
  • Extra cornflour for coating
  • For the sauce:
  • Peanut or Sunflower oil to fry
  • 1 green pepper cut into bite size pieces
  • 1 red pepper cut into bite size pieces
  • 1 red onion cut into bite size pieces
  • 4 pineapple rings cut into bite size pieces
  • 100 g mange tout cut into bite size pieces
  • 4 spring onions finely sliced
  • 1 thumb size piece ginger peeled & cut into thin strips
  • Small bunch pak Choy
  • Small bunch coriander chopped
  • 50 ml light soy sauce
  • 50 ml Ketcap Manis
  • 50 ml tomato ketchup
  • 50 ml apple juice
  • 30 ml mirin
  • 30 ml rice vinegar
  • 10 ml hot chilli sauce
  • 1 tsp. corn flour mixed with a little cold water to thicken sauce
Shop our Free Range Pork

Method

Method for the marinade:

  1. Marinade the pork in all the marinade ingredients for 2 hours or overnight

Method for the sauce:

  1. In a wok over high heat toss the peppers, red onion and mangetout in a little oil for 2 minutes then set to one side.
  2. In the same wok add the wet ingredients, bring to a simmer and thicken with cornflour mix. Add the fried vegetables, pineapple, ginger and Pak Choi to the sauce, toss to glaze, and keep warm.

Method for the pork:

  1. Heat a wok half full with oil or set the deep fat fryer to 180°C.
  2. Remove the pork from the marinade and dip through the egg mix (60g cornflour mixed with beaten egg) then finally dredge through dry cornflour to coat.
  3. Fry in small batches until golden and crunchy (approximately 3 minutes), then drain on kitchen paper and toss through the sweet and sour sauce.
  4. Finish with chopped coriander and serve piping hot.

To serve:

Serve with steamed rice and fragrant green tea.

Pro Tip: The vegetable garnish can easily be swapped out for whatever you have available.

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