Sweet and Sour Pork (Crispy Pork with Pineapple and Peppers)

• 450 g Pork shoulder, boneless
• 1 medium Yellow onion
• 1 large Red pepper
• 250 g Pineapple, fresh
• 90 g Plain flour
• 70 g Cornflour
• 1 tsp Baking powder
• 1 Egg
• 120 ml Water, cold
• 900 ml Sunflower oil, for frying
• 90 g Ketchup
• 60 ml Rice vinegar
• 45 g Caster sugar
• 30 ml Light soy sauce
• 2 cloves Garlic
• 15 g Ginger root

1. Cut the pork into bite-sized chunks. Cut the onion and red pepper into chunky pieces, and cut the pineapple into similar-sized chunks. Peel and finely grate the garlic and ginger.
2. In a mixing bowl, whisk together the plain flour, most of the cornflour (reserve 1 tbsp for the sauce), and the baking powder. Whisk in the egg and cold water to make a smooth, thick batter. Add the pork and toss until well coated.
3. Heat the sunflower oil in a wok or deep pan to 180°C (355°F). Fry the pork in batches for 4 to 5 minutes, turning, until golden and cooked through, then lift out and drain. Return the oil to temperature between batches.
4. For extra crispness, refry the pork in batches for 60 to 90 seconds until deeper golden, then drain well. Carefully pour off the frying oil and wipe out the wok, or switch to a clean wok or large frying pan. Keep the pork warm while you make the sauce.
5. In a small saucepan, combine the ketchup, rice vinegar, caster sugar and light soy sauce with 120 ml water. Whisk the reserved cornflour with 2 tbsp cold water until smooth, then whisk it into the pan. Bring to a simmer and cook for 1 to 2 minutes, stirring, until glossy and lightly thickened.
6. Set the wok over medium-high heat with 1 tbsp sunflower oil. Stir-fry the onion and red pepper for 2 to 3 minutes until just starting to soften but still crisp. Add the garlic and ginger and cook for 30 seconds until fragrant.
7. Add the pineapple and cook for 1 minute to warm through. Pour in the sweet and sour sauce and toss to coat the vegetables and pineapple. Add the crispy pork and toss for 30 to 60 seconds, just until coated and glossy, then serve straight away.

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