This is quick and easy. Makes enough for a meal for 8-10 – I store the leftovers in the fridge for an even easier meal next time. Serve with pork, chicken, prawns…
For a super quick, lighter version of sweet and sour pork, cut up some loin into cubes and sprinkle with a little bicarbonate of soda. Leave for 30-60 minutes, then dust heavily with cornflour and deep fry until golden. Let rest in the basket, then fry a second time. Serve with stir-fried onions, carrot, celery, capsicum and pineapple on a bed of rice.
Add a few drops of red food colouring if you want that fake take-away colour in your sauce.
2 TB cornflour
2-2½ TB water
1½ cups pineapple juice
¾ cup pineapple cider vinegar (or apple cider vinegar)
¾ cup brown sugar
⅓ cup tomato sauce
2 TB soy sauce
2 ts oyster sauce
1 ts worcestershire sauce
1 – Make a slurry from the cornflour and water
2 – Mix remaining ingredients in a saucepan and bring to the boil
3 – Add the slurry and cook for a further 1-2 minutes until it thickens