This is Marion Grasbys home-style take on the Chinese favourite - sweet & sour pork.
- Place the pork belly, soy sauce, garlic and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate.
- Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes.
- Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside.
- Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel.
- Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot.
- Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set