This is classic sweet and sour pork; the pork is battered and fried until crisp and then folded into the sauce. I suggest you make your own tomato reduction to thicken the sauce (it is quite easy to do), but if you don’t have the time or inclination bottled tomato sauce will do.
Whisk the cornflour, egg and
Heat a wok until just smoking. Add the vegetable oil and, when hot, add the ginger, onion, capsicum and spring onion and stir-fry for 1 minute, then add the pickled vegetables and toss together. Add the rice vinegar, tomato sauce and sugar, bring to the boil while stirring, reduce the heat and simmer until the liquid has reduced by about half, then remove from the wok.
Heat the oil in a wok or deep-fryer until just smoking (180°C/350°F). Deep-fry the pork in batches until golden brown and crispy, then drain on paper towel. Reheat the sauce in the wok, add the pork and toss together.
You could also try slices of chicken, fish or king prawns with this sweet and sour sauce — they work perfectly together.
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