Sweet & sour pork

By Faeza
16 September 2015


¦ 500g pork steak, cut into cubes

¦ 5ml (1 teaspoon) white sugar

¦ 10ml (2 teaspoons) soy sauce

¦ 1 egg white

¦ 2 spring onions, finely chopped

¦ 5ml (1 teaspoon) crushed garlic

¦ 65ml (¼ cup) oil for frying

¦ 125ml (½ cup) maizena (cornstarch)

Sweet and sour sauce:

¦ 45ml (3 tablespoons) sunflower oil

¦ 1 medium onion, sliced

¦ 2 stalks celery, sliced (optional)

¦ 1 medium green pepper, diced

¦ Salt and pepper to taste

¦ 375ml (1 ½ cup) water

¦ 90ml (1/3 cup) apple cider vinegar

¦ 65ml (¼ cup) tomato sauce

¦ 1 can (410g) pineapple chunks


Place pork cubes in a medium bowl, season with sugar and soy sauce. Mix in the egg white, spring onions and garlic. Cover and refrigerate for 1 hour.

Heat the ¼ cup oil in a large heavy based saucepan or deep fryer. Remove pork from marinade and coat with maizena, fry in oil until evenly browned. Drain on paper towels.

For the sauce; heat oil in a wok or large saucepan.

Fry onion, celery and green pepper until tender. Season with salt and pepper.

Add the water, apple cider vinegar and tomato sauce to the saucepan. Bring to a boil, stir in the cooked pork, celery mixture and pineapple chunks with juice.

Bring to a boil, turn down heat and simmer gently until well-blended and slightly thickened. M