A quick and simple sweet and sour dish for all the family. Serve with a generous portion of steamed rice.
Cooking: 20 mins
- 450g pork fillet, cut into 2½cm cubes
- 2 tsp celery salt
- 1 tsp ground white pepper
- 3 tbsp flour
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 100ml pineapple juice
- 4 tbsp cornflour
- 2 tbsp sesame oil
- 1 large onion, cut into 2cm pieces
- 3 garlic cloves, finely chopped
- 1 red pepper, cut into 2cm pieces
- 1 bunch spring onions, cut into 1cm pieces
- 8cm piece of fresh ginger, finely grated
- 50ml rice vinegar
- 50ml soy sauce
- 70ml tomato ketchup
- 60g brown sugar
- 140g sliced water chestnuts
- 150g sugar snap peas, cut into 2cm pieces
- 100g tin pineapple chunks
- Chilli flakes to taste
- Salt to taste
- Season the pork cubes with the celery salt and white pepper, coat with flour, dip them in the beaten eggs and apply another coat of flour.
- Heat the vegetable oil in a large frying pan and fry the coated pork cubes for about 5–6 minutes or until golden brown. This may have to be done in batches to prevent the pieces from sticking together. Set aside.
- Mix the pineapple juice with the cornflour and set aside.
- Now heat the sesame oil in a wok or similar and fry the onion and garlic.
- Add the pepper, spring onions and ginger. Stir-fry for about 1–2 minutes.
- Now add the rice vinegar, soy sauce, tomato ketchup and brown sugar. Stir, and add the sugar snap peas, water chestnuts and pineapple chunks. Stir-fry for another 1–2 minutes.
- Add the pineapple juice and cornflour mix. Stir.
- Now add the pork, chilli flakes, and salt to taste and toss together.
Serve with steamed rice.