Sri Lankan Sweet and Sour Pork
Crispy battered pork in a tangy pineapple glaze with capsicum and onion
The batter is the whole secret. Double-coat it, fry it twice, and it stays crispy even after the sauce goes on. The pineapple is not decoration. It is the acid that makes the sauce sing.
Crispy double-fried pork in a glossy sweet and sour pineapple sauce. The batter stays crunchy if you fry it twice and add the sauce at the very last moment.
Ingredients
The Meat: Pork, bite-sized pieces
The Marinade: Soy sauce, white pepper, salt, a splash of vinegar, ginger-garlic paste
The Batter: Cornflour, plain flour, egg, cold water, mixed to a thick coating consistency
The Sauce (pre-mix): Tomato sauce, vinegar, sugar, soy sauce, pineapple juice (from the tin)
The Crunch: Capsicum (chunks), red onion (large chunks), pineapple pieces, spring onion
The Thickener: Cornflour mixed with cold water
Method
Marinate
Combine pork with marinade ingredients. Rest for at least 30 minutes.
Make the Sauce
Mix tomato sauce, vinegar, sugar, soy sauce, and pineapple juice. Taste and balance. It should be equally tangy and sweet. Set aside.
Make the Batter
Combine cornflour, plain flour, egg, and enough cold water to make a thick, coating batter. Not too runny.
The First Fry
Heat oil to medium-high. Dip each pork piece in batter and fry in batches until lightly golden. Do not crowd the pan. Drain on a rack.
The Second Fry
Raise the oil to high heat. Fry the pork pieces again until deeply golden and crispy. Drain and set aside.
The Sauce
In a separate pan or wok, heat a little oil. Add capsicum and onion. Stir-fry briefly — keep the crunch.
Add the Sauce
Pour in the pre-mixed sauce. Bring to a bubble.
Thicken
Add the cornflour slurry and stir until the sauce is glossy and thick enough to coat the back of a spoon.
Add the Pineapple
Toss in pineapple pieces.
The Combine
Add the crispy pork and toss quickly to coat. Off the heat immediately — every second in the sauce softens the crust.
Serve
Scatter spring onion over the top. Straight to the table.
Egg fried rice or plain white rice.