How to: Cook Crispy sweet and sour pork

This sweet and sour pork is prepared American-style with more batter and deep-fried two times for extra crispiness.

Serves 4 to 6

Ingredients:

• 400g pound pork tenderloin
• 2 - 3 teaspoons soy sauce
• Pinch of cornstarch

Sauce:

• 1/4 cup sugar
• 2 tablespoons tomato sauce
• 2 tablespoons dark soy sauce
• 1/4 teaspoon salt
• 1/2 cup water or you could use pinapple juice
• 1/4 cup vinegar
• 1 tablespoon cornstarch dissolved in 4 tablespoons water

Batter:

• 1/3 cup flour
• 1/3 cup cornstarch
• 1 egg white, lightly beaten
• 1 tablespoon vegetable oil
• 1/3 cup warm water, as needed
• Other:
• 1 carrot

• 1/2 red capsicum
• 1/2 green capsicum
• 1/2 cup pineapple chunks
• 3 cups oil for deep-frying, or as needed

Preparation:

Cut the pork into 2.5cm cubes. Marinate in the soy sauce and cornstarch for 20 minutes.

To prepare the sauce mix in a small bowl the sugar, tomato sauce, dark soy sauce, salt, water or juice and vinegar. Move to the side. In a separate bowl, dissolve the cornstarch in the water. Move to the side.

Peel the carrot cut. Cut the capsicums in half, remove the seeds and cut into cubes.

Heat the oil until it is bubbling slightly. To know if the oil is hot take a wooden chopstick soak it in water for 30 seconds, use a tissue to dry it of and then dip into the oil and see if there are any bubbles.

For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add warm water until the batter is of desired consistancy, not to watery not to thick. (The batter should not be runny, but should drop off the back of a spoon).

Dip the marinated pork cubes in the batter. Deep fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.

(If desired you can deep-fry the pork at second time to make it extra crispy!)

To prepare the sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, capsicums, and pineapple. Bring to a boil and thicken with cornstarch. Season with salt and pepper. Serve hot over the deep-fried pork.

Then it is ready for eating!