Less than 30 minutes
Serves 2-3
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Ingredients:
- Sweet and sour sauce:
- 1 Tbsp (15ml) sesame oil
- 2 spring onions, sliced
- 4 cloves garlic, chopped
- 2 tsp (10ml) chopped fresh ginger
- 3 Tbsp (45ml) tomato paste
- 2 Tbsp (30ml) honey
- 1⁄2 can (220g) pineapple chunks, drained
- 2 Tbsp (30ml) rice vinegar
- 2 Tbsp (30ml) Worcestershire sauce
- 1⁄4 cup (60ml) soy sauce
- 1⁄4 cup (60ml) water
- 2 tsp (10ml) cornflour
- 1 lemon wedge
- Salt and milled pepper
- 500g deboned pork leg
- Salt and milled pepper
- Oil, for deep-frying
- 1/3 cup (80ml) cake flour
- ¼ cup (60ml) cornflour
- 2 eggs
- 1 onion, chopped
- 2 red, green or yellow peppers, deseeded and chopped
- Handful sesame seeds
- Flatbreads or egg-fried rice, lime wedges and sliced spring onion, for serving
Method
- For sauce, heat oil in a wok or large pan and fry spring onion, garlic and ginger for 2 minutes.
- Add tomato paste and honey and cook for 2 minutes.
- Add pineapple, rice vinegar, Worcestershire and soy sauces and water, and simmer gently for 5 minutes.
- Mix a little cold water with cornflour.
- Whisk this paste into sauce and cook for 2-3 minutes until thickened.
- Season with lemon juice, salt and pepper.
- Cut pork into large chunks and season generously.
- Heat enough oil in a pot for deep-frying.
- Combine flours in a bowl and whisk eggs in a separate bowl.
- Dip pork chunks into flour, then egg, and again into flour.
- Deep-fry pork in batches for 5-6 minutes or until cooked through and golden. Set aside to drain on paper towel.
- Fry onion and peppers in a glug of oil in a pan until golden.
- Add sweet and sour sauce and pork, and toss to coat evenly.
- Season, sprinkle with sesame seeds and spring onion, add a squeeze of lime juice and serve with flatbreads or egg-fried rice.
