favorite
print
rate
Serves
US | Metric
Ingredients
Main ingredients
  • 300 g pork shoulder or loin, cut into bite sized cubes
  • ½ red pepper, cut into the same size of the pork
  • 100 g pineapple, cut into chunks, tin or fresh
  • 1 clove garlic, chopped finely
  • 300 ml vegetable oil to deep fry
  • 100 g cornflour
Marinade
  • 1 tsp light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 1 egg white
  • ¼ tsp bicarb soda
Sauce
  • 2 tbsps tomato ketchup
  • 1 tsp plum sauce
  • ¼ tsp Chinese rice vinegar
  • ¼ tsp worcestershire sauce
  • 1 tsp oyster sauce
  • 1 tsp corn starch
  • 1½ tsps sugar
  • 8 tbsps water
Sweet & Sour Pork Sweet & Sour Pork
Sweet & Sour Pork

A firm favourite accross the world; here is my version of the classic Cantonese Sweet & Sour Pork. No need for take-aways any more...

Prep 15 minutes
Total 30 minutes
  1. Marinade the pork cubes for at least 2 hours in the fridge. Overnight is best.
  2. Get the pork out of the fridge to sit for 20 minutes to come to room temp.
  3. Heat oil in a small saucepan on medium heat (to test if the oil is hot enough, sprinkle some cornflour onto oil, it should sizzle immediately and float to the top)
  4. Lightly coat pork in cornfour. Give it a small shake and drop into hot oil. Do not overcrowd the pan.
  5. Fry until brown and pork cooked through (about 4 minutes depending on the size of your pork pieces). If the oil is shallow, remember to turn them to fry evenly on both sides. Remove and drain on some kitchen paper to remove excess oil. Cook the rest in batches. Once done, place the saucepan in a safe area and allow the oil to cool completely before discarding it in a recycled bottle.
  6. Mix all the sauce ingredients in a bowl.
  7. Heat wok with a little oil, add garlic and red peppers and fry for 3 minutes or until the peppers start to lose its rawness. Add pineapple and fry for another 1 minute
  8. Pour the sauce in and mix with the peppers and pineapples. Let it sit until it comes up to boil. Working quickly, add and tossed the pork in the sauce and cook till the sauce thickens and the pork heat through. Serve immediately.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Sweet & Sour Pork

A firm favourite accross the world; here is my version of the classic Cantonese Sweet & Sour Pork. No need for take-aways any more...

favorite
print
rate
Prep 15 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
Main ingredients
  • 300 g pork shoulder or loin, cut into bite sized cubes
  • ½ red pepper, cut into the same size of the pork
  • 100 g pineapple, cut into chunks, tin or fresh
  • 1 clove garlic, chopped finely
  • 300 ml vegetable oil to deep fry
  • 100 g cornflour
Marinade
  • 1 tsp light soya sauce
  • ½ tsp salt
  • ½ tsp sugar
  • 1 egg white
  • ¼ tsp bicarb soda
Sauce
  • 2 tbsps tomato ketchup
  • 1 tsp plum sauce
  • ¼ tsp Chinese rice vinegar
  • ¼ tsp worcestershire sauce
  • 1 tsp oyster sauce
  • 1 tsp corn starch
  • 1½ tsps sugar
  • 8 tbsps water

  1. Marinade the pork cubes for at least 2 hours in the fridge. Overnight is best.
  2. Get the pork out of the fridge to sit for 20 minutes to come to room temp.
  3. Heat oil in a small saucepan on medium heat (to test if the oil is hot enough, sprinkle some cornflour onto oil, it should sizzle immediately and float to the top)
  4. Lightly coat pork in cornfour. Give it a small shake and drop into hot oil. Do not overcrowd the pan.
  5. Fry until brown and pork cooked through (about 4 minutes depending on the size of your pork pieces). If the oil is shallow, remember to turn them to fry evenly on both sides. Remove and drain on some kitchen paper to remove excess oil. Cook the rest in batches. Once done, place the saucepan in a safe area and allow the oil to cool completely before discarding it in a recycled bottle.
  6. Mix all the sauce ingredients in a bowl.
  7. Heat wok with a little oil, add garlic and red peppers and fry for 3 minutes or until the peppers start to lose its rawness. Add pineapple and fry for another 1 minute
  8. Pour the sauce in and mix with the peppers and pineapples. Let it sit until it comes up to boil. Working quickly, add and tossed the pork in the sauce and cook till the sauce thickens and the pork heat through. Serve immediately.


I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.