Sweet and Sour Pork
"The best ever Sweet and Sour Pork recipe is loaded with tricks the Chinese have been using for centuries: double dredge, double fry, tenderised pork!..."
INGREDIENTS
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400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / 4/5" cubes (Note 1))
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1/2 onion (, finely grated (Note 2))
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1 tsp garlic (, finely grated (Note 2))
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1 tsp ginger (, finely grated (Note 2))
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3/8 tsp baking soda (bi-carb)
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2 tsp cornflour/cornstarch
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2 tbsp light soy sauce (, or all purpose (Note 3))
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5 tbsp cornflour ( - for mixing in)
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1/2 cup cornflour ( - for Coating)
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2 - 3 cups vegetable or canola oil
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1/3 cup white sugar
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1/3 cup apple cider vinegar ((or 1/4 cup normal white vinegar))
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3 tbsp pineapple juice ((from a 227g/8oz can pineapple pieces in juice, preferably no added sugar, Note 4))
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3 tbsp ketchup ((or Aussie tomato sauce))
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1/2 tsp Worcestershire sauce
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1 tbsp soy sauce (, light)
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1 tsp Oyster Sauce ((Note 5))
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4 tsp cornflour/corn starch
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1/2 cup water
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1 tbsp oil
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1 garlic clove (, finely chopped)
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2 tsp ginger (, finely chopped)
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1 onion ((medium), cut into 2.5cm/ 1" cubes (brown, white, yellow))
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1/2 red capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
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1/2 green capsicum/bell pepper ((large), cut into 2.5cm / 1" cubes)
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1 cup pineapple pieces ((from the can of pineapple under Sauce))
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