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Sweet & sour Pork

Evelyn Liu- Tasty Team


for 2 servings


½ lb pork(200 g), chopped into bite size pieces

1 teaspoon salt

1 teaspoon corn flour

1 egg


1 cup corn flour(100 g)

2 ½ cups oil(500 mL)


2 tablespoons oil

2 teaspoons garlic, crushed

½ green bell pepper, chopped

½ red bell pepper, chopped

⅔ cup pineapple(150 g)

¼ cup white caster sugar(50 g)

¼ cup rice vinegar(50 mL)

2 tablespoons ketchup


In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.

Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.

In a medium-sized saucepan, heat the oil to 350˚F (180°C).

Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.

For the sauce, place a frying pan over a medium heat and add the oil.

Sauté the garlic until fragrant, then fry the peppers until soften.

Add in the pineapple and warm thorough.

Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.

Add the pork to the frying pan and coat everything evenly with the sauce.

Serve top with sesame seeds.

Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams


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