Make your own Friday night takeaway with Aaron Craze's sweet and sour pork recipe.
Cut the pork into 2-3cm cubes
Mix the egg, cornflour, 5 spice and enough water to make a thick batter. Stir in the pork to coat all the pieces.
Fill a wok 1/4 full of vegetable oil until a piece of bread turns golden brown after 15 seconds. Deep-fry the pork in batches until golden and crispy. Drain and set aside
Put the vegetable oil into a wok over a high heat. When the oil is hot, add the pepper and the Onions. Fry for 1 minute
Add the remaining sauce ingredients apart from the cornflour and pineapple and fry for a minute
Add the Corn flour paste and stir well.
Add the fried pork pieces and the Pineapple chunks and stir well.
Serve while hot with the egg noodles, cooked as per packet instructions then tossed in a little sesame oil
Oil the noodles after cooking to help stop them sticking together
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