serves
4-5
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4-5
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 500 g pork butt, cut into 1-inch cubes
- 1 tbsp cornflour
- ¼ cup (35 g) flour
- 3 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp minced fresh ginger
- 1 red capsicum, cored and cut into 1-inch pieces
- 1 green capsicum, cored and cut into 1-inch pieces
- 2 tbsp Shaoxing wine
- ¼ cup tomato paste
- ¼ cup apple cider vinegar
- ¼ cup (50 g) sugar
- ½ cup (125 ml) water
- ¼ pineapple, peeled and cored and cut into chunks
- 4 cups cooked sticky rice, for serving
Marinade
- 1½ tbsp soy sauce
- 2 tsp sesame oil
- ¼ cup cornflour
- ¼ cup (60 ml) water
Instructions
- To make marinade, in a mixing bowl, whisk together soy sauce, sesame oil and water. Add pork cubes and toss until completely coated. Set aside.
- In a separate mixing bowl, mix together cornstarch with flour.
- Remove pork cubes from marinade and dredge in the flour mixture, reserving marinade.
- In a wok, add half the vegetable oil and heat over medium-high heat. Add dredged pork pieces and cook on all sides for 2-3 minutes, or until nicely browned all around. Remove pork from pan and place on a paper towel to remove excess oil.
- In a wok, heat remaining oil over medium-high heat. Add garlic and ginger, and cook for 1-2 minutes, or until fragrant. Add red and green peppers and cook for 2-3 minutes, or until slightly charred. Deglaze with Shaoxing wine.
- Meanwhile, in a separate mixing bowl, whisk together tomato paste, apple cider vinegar, sugar and remaining water. Add sweet and sour tomato sauce to hot pan with peppers. Add leftover marinade, and bring to a simmer to dissolve sugar. Add pineapple and cook for 2-3 minutes to soften. Add fried pork back into wok and cook for 4-5 minutes.
- Remove from heat. Serve with cooked rice.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
