Sweet & Sour Pork Stir-fry

INGREDIENTS:

• ½ cup cornflour
• 1 cup tapioca flour
• 1 cup brown or white rice salt
• 2 tbsp water
• 2 eggs
• 500g pork scotch fillet, cut into 1.5cm pieces
• Rice-bran or peanut Oil, to fry
• Steamed rice, to serve

SWEET & SOUR SAUCE

• ½ cup peanut oil
• 1 green capsicum, chopped
• 1 carrot, sliced
• 2 garlic cloves, crushed
• 1 cup water
• 2 tbsp water
• ½ cup caster sugar
• ½ cup white vinegar
• 1 tbsp soy sauce
• 2 tbsp cornflour
• 425g can pineapple pieces in natural juices, drained

Method:

1. Sauce. Heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for several minutes. Stir in the sugar, vinegar, soy sauce and 1 cup water until sugar dissolves. Combine the cornflour and 2 tablespoons water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Place in oven set to warm.
2. Combine the cornflour, eggs on a dinner plate.
3. On another dinner plate, combine rice and tapioca flours. Coat pork, piece by piece, in cornflour/egg mixture and roll in tapioca & rice flour to coat.  
4. Stir-fry, half at a time, the pork in hot oil for until golden.
5. Combine pork and sauce. Serve with rice.