Sweet and sour pork? OMG OMGOMGOGMDFSGF

The extra time to make the sweet and sour sauce is so worth it.

Ingredients (serves 4)

• 1/2 cup (70g) cornflour
• 1/3 cup (50g) plain flour
• 1 tsp salt
• 2 eggs
• 2 tbs water
• 500g pork scotch fillet, cut into 1.5cm pieces
• Oil, to fry
• Steamed rice, shallots and coriander leaves, to serve

• Sweet & sour sauce

• 1 tbs peanut oil
• 1 green capsicum, chopped
• 1 carrot, sliced
• 1 garlic clove, crushed
• 1/2 cup (115g) caster sugar
• 1/2 cup (125ml) white vinegar
• 1 tbs soy sauce
• 2 tbs cornflour
• 425g can pineapple pieces in natural juices, drained

Method (For you noobs)

1. For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
2. Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
3. Combine pork and sauce. Serve with rice, shallots and coriander.

PICTURE: God, Just look at it!