Array ( [0] => 1079 [1] => 1100 [2] => 1099 [3] => 1075 [4] => 860 [5] => 27 [6] => 854 [7] => 855 [8] => 934 [9] => 967 [10] => 8 [11] => 51 [12] => 1045 [13] => 1046 [14] => 1048 [15] => 52 [16] => 16 [17] => 853 [18] => 844 [19] => 19 [20] => 18 [21] => 17 [22] => 7 [23] => 30 [24] => 66 [25] => 50 [26] => 46 [27] => 20 [28] => 12 [29] => 14 [30] => 13 [31] => 1049 [32] => 15 [33] => 23 [34] => 820 [35] => 22 [36] => 24 [37] => 10 [38] => 21 [39] => 38 [40] => 39 [41] => 106 [42] => 9 [43] => 25 [44] => 26 [45] => 31 [46] => 33 [47] => 32 [48] => 1044 [49] => 78 [50] => 87 [51] => 47 [52] => 11 [53] => 85 [54] => 878 )
X

Sweet and Sour Pork

Recipe By: Dan Hong

INGREDIENTS

400g skinless, boneless pork belly, sliced
1 tbsp Casalare Yourself-raising Flour
1 tbsp Casalare Not So Plain Flour
3 tbsp corn starch, mixed with water, for thickening
¼ brown onion, cut into wedges
¼ of each green, red and yellow pepper, cut into wedges
¼ pineapple, cut into wedges
Vegetable oil, for frying

Marinade

2 tsp salt
1 tbsp sugar
80ml Chinese cooking rice wine
1 tsp Spiral Food Sesame Oil
Pinch bicarb soda

Sauce
100g sugar
100ml water
100ml white vinegar
100ml Organic Tomato Ketchup
20ml Worcestershire sauce

METHOD

Coat the pork in the marinade, then cover the pork with self-raising flour and plain flour.

Heat oil in a wok to 180°C over medium heat. Deep fry the pork for 5 minutes. Transfer to a plate lined with paper towel to drain for a few minutes.

While the pork is frying prepare the sweet and sour sauce by combining the tomato ketchup, white vinegar, Worcestershire sauce and water. Whisk until the sugar has dissolved.

Add vegetable oil to a wok over medium-high heat. Stir fry the onion, capsicum and pineapple. Add a ladle of the the sweet and sour sauce and cook for a few minutes, add a little corn flour and cook until the sauce has thickened. Add the pork and toss through.

SPIRAL FOODS