Sweet and Sour pork is a well known and much loved classic Chinese dish that appears on almost every Chinese restaurant menu. True to their Chinese heritage, The Nonyas are very fond of pork dishes which would inevitably be included in most family meals and celebratory dinners.
Far less ingredients would be required and a speedier process comes from using Nonya Secrets Chilli and ginger sauce

INGREDIENTS

450g pork tenderloin, cut into thin slices
Marinade ingredients: 2 tablespoons light soy sauce, dusting of ground white pepper
100g fresh pineapple pieces or tinned
100g Nonya Secrets Chilli and ginger sauce
30g tomato ketchup
1 tablespoon rice vinegar
50g cornflour for dusting
2 stalks spring onions or a few sprigs of coriander leaves or sliced red and green chillies for
garnishing
2 cups Vegetable cooking oil for deep frying

METHOD

Marinade the sliced pork pieces in light soy sauce and white pepper for 20-30 minutes.
Make the sauce by combining Nonya Secrets Chilli and Ginger sauce with pineapple chunks, tomato ketchup and rice vinegar and bring to the boil. Turn the heat down to a low simmer and set aside.
Dust the marinaded pork slices in cornflour and deep fry in small batches in hot oil until golden and crispy. Transfer to kitchen towel to drain off excess oil.
When ready to serve add fired pork slices to the sauce until well combined and transfer onto serving platter. Garnish with spring onions and/or red and green sliced chillies or coriander leaves.
Delicious served with steamed jasmine rice.

Serves 3-4