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Sweet And Sour Pork

by Evelyn Liu


for 2 servings


  • ½ lb
    pork, chopped into bite size pieces (200 g)
  • 1 teaspoon
  • 1 teaspoon
    corn flour
  • 1 egg

Deep Frying

  • 1 cup
    corn flour (100 g)
  • 2 ½ cups
    oil (500 mL)


  • 2 tablespoons
  • 2 teaspoons
    garlic, crushed
  • ½ green bell pepper, chopped
  • ½ red bell pepper, chopped
  • ⅔ cup
    pineapple (150 g)
  • ¼ cup
    white caster sugar (50 g)
  • ¼ cup
    rice vinegar (50 mL)
  • 2 tablespoons



Under 30 min

  1. In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
  2. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
  3. In a medium-sized saucepan, heat the oil to 350˚F (180°C).
  4. Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
  5. For the sauce, place a frying pan over a medium heat and add the oil.
  6. Sauté the garlic until fragrant, then fry the peppers until soften.
  7. Add in the pineapple and warm thorough.
  8. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
  9. Add the pork to the frying pan and coat everything evenly with the sauce.
  10. Serve top with sesame seeds.
  11. Enjoy!




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