Sweet and Sour Pineapple Pork
Tender pork pieces are fried and combined with capsicums, tomatoes, pineapple and onion in a sweet and sour sauce.
Ingredients
Serves: 4
- 500g boneless pork chops
- 1 teaspoon salt
- 1/2 teaspoon bicarb soda
- 1 tablespoon water
- 1 egg
- 1/4 cup cornflour
- 2 tablespoons vegetable oil
- 1 green capsicum, chopped
- 1 red chilli pepper - chopped
- 1/2 cup crushed pineapple
- 1 onion, chopped
- 1 tomato, chopped
- 4 tablespoons white sugar
- 1/2 teaspoon salt
- 1 1/2 tablespoons cornflour
- 4 tablespoons white vinegar
- 3 tablespoons tomato sauce
- 2 tablespoons plum sauce
- 5 tablespoons water
Directions
Preparation:15min ›
Cook:15min ›
Ready in:30min
- Arrange pork on a cutting board and cover with a sheet of cling wrap. Using a mallet or the back of a knife, pound the pork until each chop is fairly flat, about 5mm thick.
- Cut each chop into 3cm square pieces. In a medium bowl, combine the salt, bicarb soda and water. Place the pork pieces in the bowl and turn to coat.
- Place the 1/4 cup cornflour in a large resealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.
- Heat the oil in a large frypan over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes or until golden brown. Remove the pork from the oil and set aside.
- In the same frypan over medium high heat, combine the green capsicum, red chilli pepper, pineapple, onion and tomato and saute for 5 minutes.
- To Make Gravy: In a separate small bowl, combine the white sugar, salt, cornflour, vinegar, tomato sauce, plum sauce and water. Mix well and pour this into the frypan with the vegetables.
- Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the frypan, mix all together well and serve.
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Reviews and Ratings
Global Ratings:
(91)
Reviews in English (76)
What do I do with the egg? Mix it with the first water ingredients before shaking in the bag of cornflour. This recipe is awesome. I used a sweet tomato relish in place of plum sauce and added string carrot for extra vege to the sauteed vege. We served on bean thread vermicelli. - 03 Apr 2015
Very very very tasty mid-week meal - 16 Oct 2012
We really liked this recipe. Even my picky teenager came back for seconds! I totally skipped dipping the pork in the egg and dredging it - still turned out fantastic and crip! Not big on green peppers, so I chopped them up fine. Except for the flavor they added, no one really noticed they were there... For those of you who looked for "Tapioca Starch" and failed - look for "Tapioca Flour" instead. It is actually one and the same! Bob's Red Mill is the brand I came up with and it is found in most of your health food aisle of your grocery store. The Tapioca Starch/Flour adds an additional slight sweetness to the recipe. You can substitute corn starch for this tho'. Use 1-Tbsp corn starch to every 2-Tbsp Tapioca Starch/Flour. If you have problems finding "Plum Sauce", you can usually find that in the Asian aisle of your grocery store by the other speciality sauces they offer... - 28 Feb 2005 (Review from Allrecipes USA and Canada)