serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 2 tbsp cornflour, plus ¼ cup extra
- 2 egg yolks, lightly beaten
- 2 tbsp soy sauce
- 2 tbsp Shaoxing wine or dry sherry
- 1 tbsp sesame oil
- 1 tsp salt
- 500 g pork neck, cut into 3-4cm cubes
- ¼ cup flour
- 750 g vegetable oil for deep-frying
- 3 shallots, thinly sliced
Sweet and sour sauce
- 1 tbsp cornflour
- 1 tbsp water
- ⅓ cup rice vinegar
- ⅓ cup white sugar
- 1 tbsp julienned ginger (or grated ginger, to taste)
- 3 tbsp ketchup (or substitute tomato sauce)
- 1 tbsp soy sauce
- 1 tbsp hoisin sauce
- 225 g can pineapple pieces, drained (or use fresh pineapple)
Marinating time: at least 3 hours, or overnight.
Instructions
- In a bowl combine 2 tablespoons of cornflour and 2 tablespoons of water to form a slurry. Mix egg yolk, soy, wine, sesame oil and salt then add the cornflour slurry. Pour over the pork and marinate in the fridge overnight or for at least 3 hours.
- To make the sweet and sour sauce, first combine the tablespoon of cornflour and a tablespoon of water to make a slurry and set aside. Then add all the other ingredients to a medium-sized saucepan. Cook on medium heat till the sauce starts to bubble slightly then add the cornflour, which will thicken the sauce. Cook for a further 3 to 4 minutes and set aside to cool.
- Heat the oil in a large saucepan or a deep fryer to 180°C. Then mix the rest of the cornflour and normal flour with the pork and combine well. Cook the pork in small batches for 2 minutes and drain well, then set aside. Reheat the sauce. Cook the pork again in the oil in small batches for a further 2 minutes and drain again this will make extra crispy. Combine with the sauce and garnish with shallots.
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.
