Sweet and sour pork recipe by Tony Tan | Gourmet Traveller

Ingredients

• 250 gm fresh pineapple (about ¼ small)
• 1 small onion
• 1 firm tomato
• ½ red capsicum
• ½ green capsicum
• 1 spring onion
• 2-3 long red chillies, seeded
• 2 garlic cloves
• Vegetable oil, for deep-frying
• 75 gm potato flour, plus 1 tsp extra (½ cup)
• 65 gm rice flour (½ cup)
• Steamed or fried rice, to serve
• Marinated pork
• 1 scant tsp five-spice powder
• 2 tsp light soy sauce
• 2 tsp Shaoxing wine
• 1 tsp ginger juice (squeezed from 2 tbsp finely grated ginger)
• 1 egg, beaten
• 500 gm pork neck
• Sweet and sour sauce
• 185 ml chicken stock (¾ cup)
• 125 ml tomato ketchup (½ cup)
• 1 tbsp caster sugar, or to taste
• 1 tbsp rice vinegar (white not black), or to taste
• 2 tsp light soy
• ½ tsp dark soy sauce
• ½ tsp sesame oil