Ping Coombes’ sweet and sour pork with pineapple and kiwi recipe

“I always sneered at people ordering sweet-and-sour pork in a Chinese restaurant or takeaway,” says Ping Coombes. “I would think they were being boring, going for the most obvious choice. I now realise that, done right, it is a killer combo with rice!”

Sweet-and-sour pork with pineapples and kiwi

Ingredients:
(Serves 4)

400g whole pork shoulder, cut into 2cm cubes
400ml vegetable oil
120g cornflour
1 small onion, quartered and separated into individual pieces
1 garlic clove, chopped
1 kiwi, peeled and cut into 1cm dice
100g pineapple, cut into 2cm dice

For the marinade:
1½tsp light soy sauce
1tsp granulated sugar
1 egg white
½tsp salt
½tsp bicarbonate of soda

For the sauce:
120ml water
3tbsp ketchup
3tbsp orange juice
1½tbsp granulated sugar
1tsp oyster sauce
1tsp cornflour
¼tsp rice wine vinegar

Method:

1. Mix together the marinade ingredients in a medium bowl and add the pork pieces, turning to coat. Cover and marinate the pork for at least two hours, or overnight in the refrigerator.

2. Mix all the ingredients for the sauce together and set aside.

3. Heat the oil in a wok or deep saucepan over a medium-high heat. To test whether the oil is hot enough, drop a little cornflour into the oil – it should sizzle and float immediately.

4. Place the cornflour on a shallow plate and add the marinated pork pieces. Turn to make sure all sides are covered, then give the pieces a shake to remove the excess flour. Set aside on a separate plate.

5. Fry the pork in the hot oil in batches for two to three minutes until crisp and golden brown. Flip the pork from time to time to ensure even cooking.

6. Remove the pork to a wire rack set over a tray lined with paper towels to crisp up further. Repeat until all the pork is fried.

7. In a separate wok or large frying pan, add one tablespoon of the frying oil used for the pork and heat over a high heat. Fry the onion and garlic for 30 seconds, then add the kiwi and pineapple along with the sauce and bring to the boil. Reduce the sauce to a thicker consistency. It should only take about three to four minutes.

8. Add the crispy pork pieces to the sauce and coat well. Cook for a further minute.

9. Serve immediately with plenty of rice.

Rice by Ping Coombes (Murdoch Books, £26) murdochbooks.co.uk, is available February 12