Sweet n Sour Pig

Granny asked me to make her some sweet and sour pork, so that is exactly what I did...

INGREDIENTS:

Sunflower oil for deep frying
450g pork fillet
1 tbsp sake
3 tbsp plain flour, sifted
1 medium egg, lightly beaten
2 red peppers, quartered and deseeded
1 bunch spring onions, trimmed
2 x 227g cans unsweetened pineapple chunks in juice
1 tbsp cornflour
1 tbsp soy sauce

SAUCE:
2 tbsp cornflour
100ml water
4 tbsp soft brown sugar
2 tbsp soy sauce
6 tbsp rice or white wine vinegar
2 tbsp tomato ketchup

DIRECTIONS:

Cut the pork into 2.5cm cubes and lob 'em in a bowl before mixing in the sake and soy sauce.

To make the sweet and sour sauce, place 2 tsp cornflour in a small saucepan and put it over a low heat. Mix in the water, sugar, soy sauce, vinegar and ketchup. Simmer gently  and stir until it has thickened, which should take about 3 minutes. 

Meanwhile, make the batter for the pork by sifting the flour into a bowl, adding the egg and beating until the mixture is smooth. Dust the marinated pork with 1 tbsp cornflour then mix into the batter . 

Heat enough oil to shallow-fry the pork in a pan until it is smoking hot. It is easier to fry the pork in two batches, for 2-3 minutes or until it is deep-golden in colour. Remove it from the pan and let it drain on kitchen roll.

Once the paper has soaked up some of the oil, return all the cooked pork to the oil for a further 2 minutes, whilst heating 2 tbsp sunflower oil in a pan. Chop the peppers and spring onions into 2.5cm pieces and drain the pineapple chunks. Once the oil in the second pan is sizzling hot, add the red pepper and spring onions, stir-frying for a minute, then add the  pineapple chunks, followed by the sauce. Bring the sauce up to a boil and as soon as it is bubbling, mix in the pork.

DONE. YUM SCRUM ALL CRISPY AND LOVELY. MMMMM