Sweet & sour pork with noodles & sauteed vegetables

20 MIN
Masterclass

INGREDIENTS:

Serving amount:
  • Pork stir fry
  • 1 peking noodles pack
  • 1 Chinese cooking wine sachet
  • 1 light soy sachet
  • 1 rice wine vinegar sachet
  • 1 carrot
  • 1 tomato
  • 1 pineapple bag
  • 1 capsicum
  • 1 garlic clove
  • 1 ginger bag
  • 1 spring onion bunch
  • 1 long green chilli

Allergens: Wheat, soy, garlic, onion, gluten, egg

Pantry staples: Cooking oil, salt, pepper, sugar

Specialised equipment: Large frying pan or wok

Chef's note: Sweet and sour pork is one of the most popular Cantonese dishes outside of China. It is usually made with deep fried pork, pineapple and capsicum. * Use half of cooking wine and noodles provided.

Method:

1. Marinate the pork

Place the pork into a bowl with half of the soy, a pinch of pepper and a pinch of sugar. Set aside to marinate at room temperature while you prepare the remaining ingredients. 

2. Prepare the ingredients

Wash the vegetables. Cut the carrot into matchsticks. Thinly slice the capsicum. Finely chop the tomatoes, garlic and ginger. Remove the core and skin from the pineapple and cut the flesh into 4cm batons. Thinly slice the chilli and the spring onion on the diagonal. 

3. Cook the pork and capsicum

Heat a generous splash of oil in a large frying pan or wok over high heat. Cook the pork, in batches, for 2 minutes or until slightly charred and cooked through. Remove from the pan. Add the capsicum to the pan and cook for 2 minutes or until just tender. Remove the capsicum. 

4. Make the sauce

To the pan add the rice wine vinegar, Chinese cooking wine*, tomato, carrot, ginger, garlic and 1 teaspoon per person of sugar. Simmer over a low heat for 5 minutes or until the tomato starts to break down. Add the pineapple and cook for 2 minutes.

5. Finish the noodles

Increase the heat to high and add the noodles*, remaining soy, capsicum and pork to the pan. Season to taste by adding more sugar or salt if desired.

6. To serve

Divide the pork noodles between serving bowls and top with the spring onion and chilli, to taste.