Name: Sweet and sour pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: Child Favourites
Ingredients: 400.00 g pork fillet; 45.00 ml soy sauce dark; 2.00 ml cornflour; 60.00 ml brown sugar; 30.00 ml tomato sauce; 30.00 ml soy sauce dark; 125.00 ml pineapple tinned chunks, drained; 125.00 ml pineapple tinned, reserved syrup; 60.00 ml vinegar; 2.00 carrots medium, peeled and cut into flowers; 1.00 green pepper cubed; 15.00 ml cornflour slurry; 60.00 ml water; 90.00 g flour cake; 95.00 g cornflour; 2.00 eggs large, whites only and lightly beaten; 30.00 ml sunflower oil; sunflower oil for deep frying

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Ingredients (18)

400.00 g	pork fillet
45.00 ml	soy sauce — dark
2.00 ml	cornflour

Sauce

60.00 ml	brown sugar
30.00 ml	tomato sauce
30.00 ml	soy sauce — dark
125.00 ml	pineapple — tinned chunks, drained
125.00 ml	pineapple — tinned, reserved syrup
60.00 ml	vinegar
2.00	carrots — medium, peeled and cut into flowers
1.00	green pepper — cubed
15.00 ml	cornflour — slurry
60.00 ml	water

Batter

90.00 g	flour — cake
95.00 g	cornflour
2.00	eggs — large, whites only and lightly beaten
30.00 ml	sunflower oil
	sunflower oil — for deep frying

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Method:

Cut the pork into 2 cm cubes.
Mix the soya sauce and cornflour.
Add the pork and allow to marinate for at least 20 minutes.
SAUCE
Prepare the sauce while the meat is marinating. Mix all the ingredients except the dissolved cornflour in a saucepan and bring to the boil.
Add the cornflour mixture and stir until thickened. Season to taste, then remove from the heat.
Heat the sunflower oil for deep-frying.
BATTER
Mix the cake flour and cornflour in a bowl.
Stir in the egg whites and the vegetable oil.
Add enough warm water to form a thick batter (it should drop off the back of a spoon).
Dip the marinated pork cubes in the batter and deep-fry a few cubes at a time.
Once the batter is crisp and golden, remove from the oil and drain on absorbent paper.
Repeat until all the cubes have been deep-fried.