Ingredients
Sweet & Sour Sauce
- 1 tablespoon peanut oil
- 1 Capsicum, red, Chopped
- 1 carrot, Sliced
- 1 clove garlic, Copped
- 115 g caster sugar
- 125 g white vinegar
- 1 tablespoon Soy Sauace
- 2 tablespoon cornflour
- 425 g pineapple pieces, Drained through Simmering basket keep juice.
Coating Batter
- 70 g cornflour
- 50 g plain flour
- 1 teaspoon salt
- 2 eggs
- 2 tablespoon water
- 500 g Pork Scotch Fillets, 1.5 cm pieces
- oil, Deep Frying
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
For presentation hand slice Carrot & Capsicum and set aside.
Mill Sugar 3 Seconds, Speed 9 and set aside.
SAUCE
Finely chop Garlic 3 Seconds, Speed 7, scrape down.
Add Carrot & Capsicum & Peanut oil to the Garlic sauté for 3-4 minutes, Varoma,
"Counter-clockwise operation" Speed 1.In MC combine the Cornflour and 2 tablespoons Water, making a thick paste, set aside.
Combine reserved Pineapple juice and just enough water to make 250g.
In TM bowl combine together the Sugar, Vinegar, Soy Sauce and Water/Pineapple mix stir until sugar dissolves about 30 seconds, 50C,
"Counter-clockwise operation" , speed1. Add cornflour mixture to the TM bowl.
Add pineapple, 6-7 Min, Varoma
"Gentle stir setting" "Counter-clockwise operation" until it comes to the boil. Set aside and keep warm.
Either Clean the bowl or Cook the Rice in the dirty bowl to help with the washing up
Cook Rice in steam basket, 20 Minutes, 100C, Speed 4. [/b]As Per instructions page 74 Basics, of The Basic Cookbook.
Serve out the Rice pour over the sauce.
COATING BATTER
Combine the cornflour, plain flour, salt, eggs and 2 tablespoons water 20-40 Sec on 5.
Coat the meat in the batter in small batches at a time.
Carefully deep OR pan fry in hot oil for 3-4 minutes until golden. Repeat.
Clean bowl.
Cook Rice while deep frying.
Gently combine Meat and Sauce and serve with Rice
Sweet & Sour Pork
Tip
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C.
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.
All eggs are 55-60 g, unless specified.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
We love love love this. We don't use all the sauce, our kids only like a scoop over the top of there pork and rice, so we freeze half for another time. I'm sure as they get older they'll want more! If we have guests I'll double the pork and use all the sauce and it's a huge hit.
no.1crankypants: bowl vs bowel can't stop laughing - i notice you didn't review the recipe, did you make it?
Amanda
Will be making again. Halved sugar and it was perfect. Coated pork and stir fried.
Made with cooked pork sausages .. worked well, I did add more cook time to tenderize the carrots .. made a quick meal
i used left over roast pork and just heated it thru the sauce and used Hokkien noodles instead of rice and it was great must try it the way the recipe states ....yummy
This was delish! Few amendments. I dusted pork in flour & pan fried then just added to sauce mixture in the thermo server.
I only had a 225g tin of pineapple pieces & this was plenty enough still. Dropped sugar to 80g (also didnt bother milling it). Used whatever veg I had in the fridge.
Very tasty!!
Great recipe, thank you
Jess
Great recipe, thanks
We cooked stir-fry noodles instead of rice.
Jess
This is delicious, the family loved it! I didn’t bother battering the pork, just cooked it in the sauce for 10mins at varoma, the scotch fillet turns out SO tender. You could easily double the pork as there is loads of sauce. Thankyou!
So pleased with the results! Started to battered and deep fry the pork, but ended up coating in flour and almost stir frying it. Just beautiful and our visitors came back for seconds. Thanks for sharing.
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