Sweet and Sour Pork – Harold holt
2 cups White flour
1 tsp Salt
1 tsp Pepper
470 ml Melbourne Bitter Beer
1 yellow capsicum
440gms tin pinapple pieces
1 cup apple cider vinegar
8 Tbsp ketchup
2 Tbsp soy sauce
1 1/2 cup granulated sugar
2 tsp garlic salt
1. Mix 2 cups of plain flour, 1 tsp Salt, 1 tsp Pepper and 470 ml Melbourne Bitter Beer (fresh or stale). Make into a paste gradually adding more beer until you have the consistency of thin cream.
2. Cut pork into 3cm pieces and dip into batter, (without flouring beforehand) covering well.
3. Heat 1/2 cup oil in a large, heavy bottom pot (I used my French oven with nice tall walls to reduce splatterage on the stove).
4. Cook pork in hot oil about 30 seconds per side or until golden. Having very hot oil is key. Cooking the pork through. Transfer pork to a 9×13 baking dish and continue dipping and sautéing remaining pork, adding more oil as necessary. Cooking tip: if you add oil to the pot, let it heat up a little before you add more pork.
5. Cut the top of the capsicum and remove the seeds. Cut in lengths and lightly sautéing with pineapple pieces. Add to pork.
5. In a medium saucepan, stir together 1 cup apple cider vinegar, 8 Tbsp tomato sauce, 2 Tbsp soy sauce, 1 1/2 cup sugar and 2 tsp garlic salt and gently heat.
7. Pour sauce over sauteed pork, capsicum and pineapple.
Cooking tip: this recipe works well with chicken.
Harold Holt also recommended this batter for fish or apple or banana fritters.