Sweet n Sour Pork With Beetroot Powder

Sweet N Sour Pork – Serves 4

The Sauce

• 1 Tbsp peanut oil
• 1 green capsicum, chopped
• 1 carrot, sliced
• 1 garlic clove, crushed
• ½ cup caster sugar
• ½ cup white vinegar
• 1 Tbsp soy sauce
• 2 Tbsp cornflour
• ½ tsp beetroot powder
• 425g can pineapple pieces in natural juices, drained

The Rest

• 1/2 cup cornflour
• 1/3 cup plain flour
• 1 tsp salt
• 2 eggs
• 2 Tbsp water
• 500g pork scotch fillet, cut into 1.5cm pieces
• Oil, to fry
• Steamed rice, shallots and coriander leaves, to serve

Instructions

• For the sauce, heat oil in a saucepan over medium heat.
• Add the capsicum, carrot and garlic and cook for 3 minutes.
• Stir in the sugar, vinegar, beetroot powder, soy sauce and 1 cup water until sugar dissolves.
• Combine the cornflour and 2 tablespoons water.
• Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
• Combine the cornflour, plain flour, salt, eggs and 2 tablespoons water.
• Coat half the pork in the batter.
• Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
• Combine pork and sauce.
• Serve with rice, shallots and coriander.