Sweet and Sour Pork

Serves: 4
Time: 30 mins


  • 455g pork medallions
  • 6g salt
  • 2g baking soda
  • 15 ml water
  • 1 egg
  • 35g tapioca starch
  • 30ml vegetable oil
  • 1 green bell pepper, chopped
  • 1 red chilli pepper - chopped (optional)
  • 120g crushed pineapple
  • 1 onion, chopped
  • 1 tomato, chopped
  • 50g white sugar
  • 3g salt
  • 10g cornstarch
  • 60ml white vinegar
  • 45ml ketchup
  • 30ml plum sauce
  • 75ml water

1) Arrange pork medallions on a cutting board and cover with a sheet of plastic wrap. Using a mallet or the back of a knife, pound the pork until each medallion is fairly flat, about 1/4 inch thick.

2) Cut each medallion into 1 inch square pieces. In a medium bowl, mix together the salt, baking soda and water. Place the pork pieces in the bowl and turn to coat.

3) Place the tapioca flour in a large, re-sealable plastic bag. Place the pork pieces in the bag with the flour and shake the meat around until all the pieces are coated with the flour.

4) Heat the oil in a large skillet over medium high heat. Place the pork pieces in the oil and fry for 5 to 10 minutes, or until golden brown. Remove the pork from the oil and set aside.

5) In the same skillet over medium high heat, combine the green bell pepper, red chilli pepper, pineapple, onion and tomato and saute for 5 minutes.

6) To make the gravy, take a separate small bowl and combine the white sugar, salt, corn flour, vinegar, ketchup, plum sauce and water. Mix well and pour this into the skillet with the vegetables.

7) Reduce heat to low and let simmer for 5 to 10 minutes, allowing the gravy to thicken. Return the pork pieces to the skillet, mix all together well and serve.