Sweet and sour pork is a dish that’s a familiar favourite for Australian diners, and is sure to catch their attention when perusing a menu. So why not make your iteration one to remember by using premium Australian pork loin? Paired with the tangy and sweet sauce it makes for a memorable dish that’s sure to have diners coming back for more. Coming in at around $5.80 per serve it’s bound to be a unforgettable yet cost-effective dish on the menu.
Ingredients (serves 10)
- 2kg pork loin, thinly sliced
- 80ml peanut oil
- 20g Szechuan peppercorns, lightly crushed
- 1 large onion, thinly sliced
- 6 cloves garlic, crushed
- 20g minced ginger
- 850g mixed baby peppers (capsicums)
- sliced green onions, sesame seeds and steamed rice, to serve.
Sauce - 250ml pineapple juice
- 125ml tomato ketchup
- 60ml rice vinegar
- 20g brown sugar
- 60ml soy sauce
- 10g cornflour
Method: sauce
- Whisk together all sauce ingredients, except cornflour, until combined. Mix well until sugar is dissolved.
- Whisk together cornflour with 20ml water until smooth. Add mixture to sauce and stir until well combined. Set aside.
Method: stir fry - Heat half the oil in a wok over high heat. Add pork and stir-fry until browned and cooked through. Cook in batches if necessary. Remove and set aside.
- Add remaining oil to wok. Cook peppercorns for a few seconds until fragrant then add onions, garlic and ginger. Stir-fry until onion is tender, add baby peppers and continue cooking until peppers are just tender.
- Return pork to wok, pour in sauce and toss to coat well. Cook for a further 1-2 minutes until sauce thickens. Season.
To serve: - Serve stir-fry garnished with sliced green onion and sesame seeds. Accompany with steamed rice