This is Ian’s favourite Chinese dish. In fact, this seems to be the most popular Chinese dish in Australia. Last year Ian and I went to visit China, we had a hard time finding sweet & sour pork in any of the restaurants. We had similar experience with garlic bread in Italy. Authentic or not, they are both tasty!
It suppose to be a deep fried dish, but being me, I made a healthier pan fried version.
Pork (150 g), corn flour (1/4 cup), pineapple (1 can), cooking oil, spring onion.
sauce: tomato paste (1/2 cup), juice of canned pineapple (1 cup), Chinese vinegar (1 tablespoon), sugar (1 teaspoon), minced garlic (1 clove) and corn flour (1 teaspoon).
What to do:
- Dice pork into big cubes, and coat with corn flour, set aside.
- Dice pineapple into similar size of the pork.
- Mix juice of canned pineapple, Chinese vinegar, sugar, minced garlic and corn flour in a container, set aside.
- Into a frying pan heat cooking oil over heat heat. Add diced pork and pan fry until each side of pork is golden and crispy, set aside.
- To make the sauce: into a small sauce pan heat one and half table spoon of cooking oil over medium heat. Add tomato paste, fry until the oil turn into bright red colour. Add the mixture from step 2, simmer until the sauce is thicken.
- Add diced pineapple into the sauce, cook for 1-2 minutes. Then add cooked pork cubes, stir until well combined.
- Garnish with spring onion and serve with rice.