Sweet and Sour Pork

Serves 6


Ingredients:

2 tsp sugar
3 tbsp soy sauce
1 tbsp dry sherry
1 egg yolk
1 kg lean pork, cut into cubes
1 cup (125g) cornflour
oil, for deep-frying
1 onion, sliced
1 red capsicum, chopped
1 green capsicum, chopped
440g can pineapple pieces
3 tbsp tomato sauce
3 tbsp white vinegar
1 tbsp cornflour, extra


Method:

1. Combine the sugar, soy sauce, sherry and egg yolk in a bowl, pour over the pork and cover and refrigerate for 30 minutes.
2. Drain the pork, reserving the marinade, and pat dry with paper towels. Toss the pork in the cornflour and shake off any excess. Deep-fry, in batches, in hot oil until crisp and golden brown. Drain on paper towels.
3. Heat a little extra oil in a wok, add the onion and cook for 3 minutes, or until golden brown. Add the red and green capsicum and cook for a further 2 minutes.
4. Combine the pineapple syrup from the can, tomato sauce, vinegar and the reserved marinade and stir into the vegetables. Dissolve the extra cornflour in 1 cup (250ml) of water, add to the vegetables and cook, stirring continuously, until the mixture boils and thickens.
5. Add the pork and pineapple pieces and continue cooking until heated through.

Nutrition per serve:
Protein 40g;
Fat 35g;
Carbohydrate 35g;
Dietary Fibre 3g;
Cholesterol 110mg;
2680 kj (640 cal)