Saturday 7 October 2017

Sweet & Sour Pork Stir-fry


  • ½ cup cornflour
  • 1 cup tapioca flour
  • 1 cup brown or white rice salt
  • 2 tbsp water
  • 2 eggs
  • 500g pork scotch fillet, cut into 1.5cm pieces
  • Rice-bran or peanut Oil, to fry
  • Steamed rice, to serve
  • ½ cup peanut oil
  • 1 green capsicum, chopped
  • 1 carrot, sliced
  • 2 garlic cloves, crushed
  • 1 cup water
  • 2 tbsp water
  • ½ cup caster sugar
  • ½ cup white vinegar
  • 1 tbsp soy sauce
  • 2 tbsp cornflour
  • 425g can pineapple pieces in natural juices, drained


  1. Sauce. Heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for several minutes. Stir in the sugar, vinegar, soy sauce and 1 cup water until sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Place in oven set to warm.
  2. Combine the cornflour, eggs on a dinner plate.
  3. On another dinner plate, combine rice and tapioca flours. Coat pork, piece by piece, in cornflour/egg mixture and roll in tapioca & rice flour to coat.  
  4. Stir-fry, half at a time, the pork in hot oil for until golden.
  5. Combine pork and sauce. Serve with rice.

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