close
HomeNewsMoneyHealthPropertyLifestyleWineRetirement GuideTriviaGames
Sign up
menu
Recipes

Better than takeaway: Classic sweet & sour pork made easy

Share:
Source: Getty Images.

If you’re craving takeaway food but don’t want to fork out the money or put your diet on the line then give this mouthwatering home-style sweet and sour pork a red hot go. And with just a handful of easy ingredients, you won’t regret testing this traditional recipe out!

You can serve this simple dish up to family and friends or cook it up and pop it in the freezer to enjoy at a a later date. Either way make sure you plate it onto some fluffy rice and you’ll be good to. Enjoy!

Ingredients

  • 600g pork belly, cut into 3cm pieces
  • 1 tablespoon light soy sauce
  • 1 garlic clove, finely grated
  • 1/2 teaspoon ground black pepper
  • Vegetable oil, to deep fry
  • 50g (1/3 cup) plain flour
  • 2 teaspoons vegetable oil, extra
  • 1 brown onion, thinly sliced
  • 1 tomato, cut into wedges
  • 2 green shallots, trimmed, green and white parts cut into 4cm batons
    Sauce
  • 100g (1/2 cup) brown sugar, firmly packed
  • 80ml (1/3 cup) pineapple juice
  • 60ml (1/4 cup) rice vinegar
  • 2 tablespoons tomato sauce
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon Chinese five spice
  • 2 teaspoons cornflour
  • 2 tablespoons water

Method

  1. Place the pork belly, soy sauce, garlic and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate.
  2. Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes.
  3. Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside.
  4. Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel.
  5. Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot.
  6. Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.

Comments 0

Join the conversation. Comments are reviewed before they appear.

    Be the first to comment.

    RecipesLifestyleThe latest news
    Share:

    Continue reading

    Food

    Stretch, fold and flip: Learn the art of Malaysian roti from a master

    Stretch, fold and flip: Learn the art of Malaysian roti from a master

    Surindren Rajandran has been making roti since he was ten years old in his father's Malaysian restaurant. Now heading the kitchen at Sydney's Kafe Kooks, he shares his roti canai dough recipe — and the one ingredient that makes all the difference.
    Food

    Stretch, fold and flip: Learn the art of Malaysian roti from a master

    Stretch, fold and flip: Learn the art of Malaysian roti from a master

    Surindren Rajandran has been making roti since he was ten years old in his father's Malaysian restaurant. Now heading the kitchen at Sydney's Kafe Kooks, he shares his roti canai dough recipe — and the one ingredient that makes all the difference.
    News

    The cabbage soup diet: does it actually work, what can you realistically expect to lose, and is it safe?

    The cabbage soup diet: does it actually work, what can you realistically expect to lose, and is it safe?

    It's been around since the 1980s and it keeps coming back. The cabbage soup diet promises up to five kilograms lost in seven days — but what's actually happening in your body, and is it a good idea for older Australians? Here's the honest answer, plus the recipe and the full seven-day plan.
    Food

    The dish that stopped me at Angoves McLaren Vale – pan-roasted chicken with hummus, anchovy butter and crispy sage

    The dish that stopped me at Angoves McLaren Vale – pan-roasted chicken with hummus, anchovy butter and crispy sage

    Inspired by a memorable last lunch at Angoves Vineyard Kitchen in McLaren Vale, this pan-roasted chicken on silky hummus with radicchio, anchovy butter and crispy sage is Chef Georgie Rogers' food at its finest — recreated at home.
    Anti-ageing

    The healthiest ways to eat eggs after 60 – according to nutrition experts

    The healthiest ways to eat eggs after 60 – according to nutrition experts

    Eggs are back on the menu — and for Australians over 60, they may be one of the best foods you can eat. Here's what nutrition science now says about eggs, the healthiest ways to cook them and three simple recipes to try.
    Food

    Warm up with this nourishing minestrone soup recipe from dietitian Joel Feren

    Warm up with this nourishing minestrone soup recipe from dietitian Joel Feren

    This hearty minestrone soup is loaded with vegetables, beans and pasta, making it a nourishing option for lunch or dinner on a cold winter's evening.