Sweet and Sour Pork

600g pork belly, cut into 3cm pieces

1 tablespoon light soy sauce

1 garlic clove, finely grated

1/2 teaspoon ground black pepper

Vegetable oil, to deep-fry

50g (1/3 cup) plain flour

2 teaspoons vegetable oil, extra

1 brown onion, thinly sliced

1 tomato, cut into wedges

2 green shallots, trimmed, green and white parts cut into 4cm batons

Sweet & sour sauce

100g (1/2 cup) brown sugar, firmly packed

80ml (1/3 cup) pineapple juice

60ml (1/4 cup) rice vinegar

2 tablespoons tomato ketchup

1 tablespoon light soy sauce

1/4 teaspoon Chinese five spice

2 teaspoons cornflour

2 tablespoons water

Method

Step 1

Place the pork belly, soy sauce, garlic, and pepper in a large glass or ceramic bowl. Toss to combine and set aside for 30 minutes to marinate.

Step 2

Meanwhile, for the sauce, place the sugar, juice, rice vinegar, ketchup, soy sauce and Chinese five spice in a saucepan over medium-high heat. Simmer for 5 minutes.

Step 3

Combine the cornflour and water in a bowl. Add to the sauce and simmer for 2 minutes or until thickened slightly. Remove from heat. Set aside.

Step 4

Fill a wok one-third full with oil. Heat to 180C over high heat. Toss pork in plain flour. Cook pork, in batches, for 4 minutes or until golden brown. Drain on paper towel.

Step 5

Remove oil from wok. Wipe clean with paper towel. Heat extra oil in wok, over high heat. Add the onion and stir-fry for 1 minute. Add the tomato and shallot.

Step 6

Stir-fry for 1 minute or until the vegetables are tender crisp. Return the pork to the wok and pour over the sauce. Toss to coat. Serve warm.