Sweet and sour pork in crispy batter

Sweet and sour pork in crispy batter
Serves 4
500g pork fillet, cut into bite-sized cubes

For the batter:
65g plain flour
35g cornflour
120ml cold water
1 egg
¼ tsp salt
½ tsp chinese five spice
Vegetable oil, for frying

For the sauce:
3 tbsp vegetable oil
1 red pepper, deseeded and chopped (or a yellow pepper)
1 red onion, peeled and chopped
3 garlic cloves, crushed
1 red chilli, deseeded and finely chopped
Root ginger, peeled and grated (2cm-piece)
100g sugar
2 tbsp soy sauce
227g tinned pineapple slices in juice, chopped, 3 tbsp juice reserved
2 tbsp white vinegar
3 tbsp ketchup
1 tbsp cornflour
240ml water

To serve:
2 tsp sesame seeds
1handful of fresh coriander, chopped
  1. Heat the vegetable oil and cook the peppers and onion for five minutes. Add the garlic, chilli and ginger and cook for one more minute.
  2. In a small bowl, combine the sugar, soy sauce, pineapple pieces and juice, vinegar and ketchup. Add to the vegetables and bring to the boil.
  3. In a cup, stir the cornflour together with the water. Once the sauce is boiling, add the cornflour mixture. Continue stirring until the mixture thickens.
  4. Meanwhile, fill a large pan with vegetable oil to a depth of 3cm and place over a medium-high heat.
  5. Whisk the batter ingredients together until smooth. Add the pork pieces and stir to coat well.
  6. Working in batches, cook the pork pieces for 4-5 minutes each until they’re cooked through and all sides are golden and crispy. Remove with a slotted spoon, drain on a plate lined with kitchen paper and keep warm while cooking the rest of the pork.
  7. Once all the pork pieces are cooked, toss them with the sweet and sour sauce, the sesame seeds and some coriander. Serve with rice.

Per serving: 890kcals, 52.2g fat (13.1g saturated), 66.8g carbs, 37.3g sugars, 40.3g protein, 3.5g fibre, 0.798g sodium

TOP TIP: For a healthier version, omit the batter. Simply sprinkle the pork with a little Chinese five spice and brown in a little oil.