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Recipe 07 ➺ Sam Young

My Mum's Sweet and Sour Pork

“Big” Sam Young has worked as Head Chef in some of Sydney’s most well-known and highly regarded restaurants. Sam is dedicated to sharing his food experiences and knowledge on social media, with candid insights into some of his favourite eateries and tricks of the trade. His most recent venture the #BSYexperience is an opportunity to have Sam himself as a luxury private chef for the night. He’s even created a range of his mum’s ‘famous dumplings’, that are available for local home delivery.

Therefore, it’s an honour to receive his Mum’s Sweet and Sour Pork recipe to share with our Sometimes Always community. This is what home cooking looks like to a world-class chef.

 

 

Ingredients

Details

40mins Preparation
40mins Cooking Time
Feeds 2

Fresh

300g Pork neck diced ( fatty ones work best )
50g Capsicum red diced
50g Capsicum green diced
50g Onion diced
50g Tinned pineapple chunks 

Liquid

180g White vinegar
100g Ketchup
20g Worcestershire sauce
Water

Dry

3g Salt
3g MSG
3g Bi-Carb
3g Potato flour
200g Brown sugar
100g Tapioca flour
100g Rice flour
100g Glutinous flour
50g Corn flour

Method

Place the pork neck in a mixing bowl with all of the marinade seasoning ingredients and give it a good mix.
Marinade the pork neck for half an hour or until all of the liquid is soaked up (this can be done the night before).

Place the sauce ingredients in a saucepan and bring to boil.
When the sugar and ketchup are dissolved, add cornflour and a little bit of water to make a roux and slowly pour into the sauce to thicken until you reach your desired consistency.

Mix the three types of flour and flour the pork.
Heat up deep fryer to 180 degrees and fry pork until cooked.
In a wok, heat up 2 tablespoons of oil. Toss the capsicum and onion until slightly cooked, then add the cooked pork.
Add roughly two ladles of sauce and mix through the pork.
Add pineapple and serve.

POSSIBLE PAIRINGS