Crispy Sweet and Sour Pork

2020-05-04 20.35.28

Homemade sometimes can be time consuming but for very good reason I say! You get that happy feeling when the recipe works and the food tastes amazing. Sharing with your family at dinner is always something very special and its one of my main reasons why I cook and share recipes with you all.

This is a pretty straight forward recipe the most time consuming part is the deep frying if you don’t have a deep fryer like me, but that doesn’t have to stop you! I did the pork in 3 batches and used a small heavy based pot and 1/2 filled with canola oil simply heat it on a medium to high heat which is just above half way on the dial not quiet 3/4. The sauce tastes pretty close to the one you get when you order takeaway, this went down a treat in our house!

Crispy  Sweet and Sour Pork

500 gm diced pork
1/2 cup gluten free flour or cornflour
1 onion, chunky dice
3 garlic clove, crushed
2 carrots, sliced thinly on a angle
1 red capsicum, chunky dice
1/2 tin chunky pineapple, keep juice for sauce
1 tbsp soy sauce
3 tbsp tomato sauce
1/4 cup white vinegar
1/4 cup brown sugar
pineapple juice from tin
1/2 cup water
1 tbsp cornflour + 3 tbsp cold water for slurry

Canola oil for frying about 500 ml – 2 ltr depending on pot size

1. Remove pork from fridge and pat dry with paper towel to remove all moisture, this makes for more crispy pork.
2.Fry onion and garlic with 2 tbsp of oil in fry pan over a medium to high hear for 3-4 minutes, add sliced carrot and capsicum cook for a further 5 minutes.
3. In a jug combine soy sauce, sugar, tomato sauce, pineapple juice, vinegar and 1/2 cup water. Stir to combine and pour into fry pan. Reduce the heat to a simmer and allow to cook for around 15-20 minutes until carrots are tender.
4. While the base is cooking down its now time to cook the pork. .
5.Place oil pot o the heat which is medium to high sitting in between 1/2 and 3/4 on the element dial. Leave to heat for 5 minutes, do not leave unattended. If you have a deep fryer then heat to 175-180 degrees
6. Mix cornflour and water to make slurry and stir into the base mix, stir this often to prevent sticking.
7. The pork has been patted dry now coat in cornflour or gluten free flour in batches, shake off the excess flour before adding into hot oil.
8. Oil should be nice and hot now, you can test a piece if you see lots of small bubbles around the meat it is ready to add the first batch of coated pork, a slotted metal spoon is perfect for this.
9. Cook each batch for 4-5 minutes, and remove add to the sauce base.
10. Repeat until all pork is cooked, add to the base with the pineapple and mix in. I like to cook this for a couple minutes so the pork gets nice and sauces.

Serves: 3-4 with rice or noodles.

Tip: If your sauce gets a little to thick and you like it more saucy just add 1/4 cup more water stir in until you have your preferred consistency.

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