Asian: Sweet Sour Pork 03 by Recipe Cottage

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	Sweet Sour Pork 03

		Sweet & Sour Pork (serves 4) 450g (1 lb) lean belly pork, skinned and trimmed of excess fat 1/2 tsp salt 1 tsp thin soy sauce 1/2 egg, lightly beaten 3 Tbsp cornflour groundnut/corn oil for deep frying 2.5 Tbsp groundnut/corn oil 1 clove garlic, peeled and minced 1 onion, skinned and roughly chopped 1 green pepper, halved, seeded and diced 100g canned pinapple chunks, drained, juice reserved 2 tsp potato flour/cornflour 4 Tbsp water 4 Tbsp pineapple juice 3 Tbsp rice/wine vinegar 4 Tbsp sugar 1/4 tsp salt 2 tsp thin soy sauce 2 Tbsp tomato ketchup 1.5 tsp Worcestershire sauce Cut pork into small pieces and put into a bowl. Add salt and soy sauce, leave to marinate for 30-60 minutes. Stir in egg to coat thoroughly. Dredge the pork, piece by piece, through the cornflour, making sure it's evenly coated. Half fill a wok or deep-fryer with oil. Heat to 350 degrees. Add pork and deep-fry for about 1 minute in 1 or 2 batches; separate the pieces with a pair of chopsticks or wooden spoon if they stick together. Drain on kitchen paper. This step can be done ahead of time. Prepare sauce: in a bowl, dissolve the potato flour in the water and pineapple juice. Add the vinegar, sugar, salt, soy sauce, tomato ketchup and Worcestershire sauce and stir to blend. Heat frying pan/wok until hot. Add 1.5 Tbsp of oil and swirl it around. Add the garlic and onion, stir a few times and then add the green pepper. Stir-fry for about 2 minutes over a medium heat and season with salt, if desired. Add the pineapple chunks. Pour in the well-stirred sauce and bring to the boil, slowly, stirring constantly. (this sauce can be made in advance) Reheat the oil for deep frying to higher temperature of 375 degrees. Add the pork and again deep fry in one batch for about 2-3 minutes to ensure outside is crisp and golden without the pork inside getting dry. Drain on kitchen paper and remove to a warm serving plate. Reheat the sweet and sour sauce and stir in the remaining 1 Tbsp of oil. This prevents the sauce from being gluey. Pour the sauce over the pork and serve immediately.