Deep Fried Pork with Caramelized Pineapple, Charred Chilli’s & Capsicum in Sticky Sweet Sauce served with Crispy Instant Noodles.
When food is Westernized, the recipe is normally pretty fucked up and far removed from the original. The flavours are changed, ingredients substituted and the end result is normally a generic and somewhat forgettable version of the original. What’s hard thing about this is, if you have grown up eating the Westernized version, sometimes you still crave that fucked up dish you’re used to. So, as a compromise, I decided to make a souped up, ultimate version of a childhood favourite, Sweet ‘n Sour Pork.
To make the pork you will need, you will need.
Pinch of five-spice powder
Splash of light soy sauce
Splash of Shaoxing wine
1-piece grated ginger
500 gm pork neck
Oil for deep frying
½ a cup of potato flour
To make the sauce, you will need.
¾ cup of chicken stock
½ cup of tomato ketchup
Pinch of brown sugar, plus extra to season
Splash of rice vinegar, plus extra to season
Splash of light soy
Splash of dark soy sauce
Drizzle of sesame oil
Pinch of potato flour
To cook this dish, you will need.
Handful of fresh pineapple, cut into chunks
Pinch of brown sugar
1 small onion, sliced
½ red capsicum, sliced thinly
1 spring onion, cut thinly plus more to garnish.
6 scud Thai chillies, cut lengthways
2 garlic cloves, minced
1 packet instant noodles
Pinch of onion powder
Pinch of garlic powder
Pinch of salt
Pinch of cracked black pepper
Place burner on high. Using metal tongs, char the outside of the capsicum over the flame. When blackened, put aside to cool.
Place chillies into a metal strainer and char over fire. When blackened, slice and put aside to cool.
Grab the onion power, garlic powder, salt & cracked black pepper and combine in a bowl. Put aside.
Put five-spice, light soy, Shaoxing wine, ginger and a pinch of salt in a bowl.
Cut pork into thin strips and add to the bowl. Cover and put aside in the fridge till needed.
Place a pot of water on the stove, bring to a boil then chuck in your instant noodles for 2 minutes.
When your noodles are done grab a strainer, drain the noodles and place into a bowl, drizzle a little oil over the top and set aside.
Grab another bowl, add the chicken stock, ketchup, brown sugar, rice vinegar, light soy, dark soy and sesame oil into a bowl. Mix well and taste. Season with sugar and vinegar.
Add the potato flour to a bowl, remove the pork from the fridge and dredge in the flour till its coated.
Using a deep fryer or a wok or a high sided pan, heat enough oil to deep fry to approx. 180 Celsius and carefully fry the pork in batches. Cook till it browned then remove with a wire skimmer and set aside.
Add the instant noodles carefully to the oil, cooking until crisp and brown on both sides. Remove and drain on paper towel and generously season with the onion, garlic, salt and black pepper mix.
Grab non-stick pan, place over a medium heat and add the pineapple & the onion. Sprinkle over the brown sugar and caramelize.
Add the capsicum, chillies, spring onion and the garlic. Cook for about a minute.
Add the sweet and sour sauce and bring to a boil.
Add sweet and sour sauce, bring to the boil, then add spring onion and tomato, and stir-fry until warmed through (30-40 seconds).
Combine potato flour with a splash of water and stir till there are no lumps.
Add to sauce to thicken.
Add the pork and cook for another 30 seconds.
To plate, add crispy noodles to a bowl and spoon over the Sweet ‘n Sour Pork. Garnish with spring onions.
That's Sweet ‘n Sour Pork, Pimp My Noodles style.