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Sweet & Sour Pork

Servings: 4 | Prep Time: 30 minutes plus marinating. Cook Time: 1 ½ hours | Skill Level: 2 (medium)


Sweet and sour sauce



Starch mix:

To finish


  1. For the sauce: Heat a wok over a high heat, add oil, when hot add the onion, garlic and chilli. Stir fry until caramelised, transfer into a saucepan, add the pineapple, strawberries and stock. Simmer for 45 minutes, or until the strawberries have lost their vibrant red colour and have begun to turn white. Season with the white vinegar, soy, sugar, rice wine and tomato sauce. Continue to simmer for 15 minutes, strain (discard the solids) and cool.
  2. For the pork: Cut the pork neck and place in a small bowl. Add the salt, sugar, chicken powder, rice wine, soy, 5 spice, garlic and sesame oil. Combine well and set aside in the fridge to marinade overnight or for 4-6 hours.
  3. Place oil in a wok or deep pan and heat to 180°C. Combine the rice flour and tapioca starch. Drain pork of excess marinade then using clean hands coat the pork evenly in the starch mixture. Deep-fry in batches for 3–4 minutes. Place all the pork in the deep fryer together; fry again until golden and cooked through. Drain onto a plate lined with paper towel.
  4. To finish: Combine the kuzu starch with water. Heat a wok over a high heat, add a little oil then stir-fry chilli and spring onion for 1 minute until aromatic. Remove from wok, add enough sweet and sour sauce to just coat the pork, bring to the boil, thicken with the slurry of the kuzu starch mixed with water. Add pork and return the vegetables and pineapple into the wok. Stir-fry until pork is hot and coated in sauce, spoon onto a serving plate, top with the raw carrot and serve immediately.