Sweet and Sour Pork

Ingredients

• • 600g pork shoulder, cubed
• • 1/2 cup cornflour
• • 2 eggs, beaten
• • 1 red capsicum, chopped
• • 1 green capsicum, chopped
• • 1 onion, chopped
• • 200g canned pineapple chunks, drained
• • 60ml rice vinegar
• • 60g brown sugar
• • 2 tbsp tomato ketchup
• • 1 tbsp soy sauce
• • Vegetable oil, for frying

Method

1. Toss the pork in cornflour, dip in beaten egg, then toss in cornflour again.
2. Heat oil in a wok and fry the pork in batches for 4-5 minutes until golden and cooked through. Drain on paper towel.
3. Pour off most of the oil, leaving a little, and stir-fry the capsicum and onion for 3-4 minutes.
4. Whisk the rice vinegar, brown sugar, ketchup and soy sauce together and add to the wok with the pineapple. Simmer for 2-3 minutes until glossy.
5. Return the pork to the wok and toss to coat.
6. Serve with steamed rice.