Sydney-Style Sweet and Sour Pork
Crisp battered pork pieces tossed with capsicum, onion, and juicy tinned pineapple in a bright, glossy sweet and sour glaze.
- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 580 kcal
Equipment
- •Wok or deep frypan
- •Spider strainer or slotted spoon
- •Mixing bowls
- •Whisk
- •Wire cooling rack
Nutrition
Per serving, approximate
- Calories
- 580 kcal
- fat
- 28 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 580 kcal
Instructions
- 1
Place pork cubes in a bowl with soy sauce and toss to coat.
- 2
Whisk egg, plain flour, 80 g cornflour, and 60 ml cold water into a smooth batter.
- 3
Combine tomato sauce, vinegar, sugar, reserved pineapple juice, and remaining cornflour in a separate bowl.
- 4
Heat vegetable oil in a wok or deep frypan over medium-high heat to 180°C.
- 5
Dip pork pieces into batter and deep-fry in batches for 4 to 5 minutes until crisp and golden.
- 6
Drain fried pork on a wire rack to keep it crisp.
- 7
Pour off all but 1 tablespoon of oil from the wok and return to high heat.
- 8
Add onion and red capsicum, stir-frying for 2 minutes until just tender-crisp.
- 9
Pour in the sauce mixture and stir constantly until thick and glossy.
- 10
Add the drained pineapple pieces and fried pork to the wok.
- 11
Toss rapidly for 30 seconds until the pork is coated, then serve immediately.
Chef's tips
Double-frying the pork makes it exceptionally crunchy and prevents sogginess. Toss the meat in the sauce at the very last moment before serving so the batter stays crisp.
Ingredient substitutions
- pork scotch fillet → boneless chicken thigh or firm tofu cubes
- white vinegar → apple cider vinegar
Storage
Store leftovers in an airtight container in the fridge for up to three days, noting the batter will soften.
Reheating
Reheat in an oven or air fryer at 180°C for 8 to 10 minutes to help restore crunch.
Common mistakes to avoid
- •Leaving the fried pork in the sauce too long, which makes the batter soft.
- •Overcrowding the frypan during frying, which drops oil temperature and causes oiliness.
- •Cutting vegetables too small, causing them to turn mushy in the wok.
Serving suggestions
Cooked Sydney-Style Sweet and Sour Pork?
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