Make your own Friday night takeaway with Aaron Craze's sweet and sour pork recipe.


  • 600g pork shoulder cubed

  • 1 egg

  • 20g cornflour

  • 70g plain flour

  • A pinch of 5 spice

  • Water/milk

  • Oil for deep frying

  • Sesame egg noodles to serve

  • For the sauce

  • 1 onion cut into quarters

  • 1 red pepper cut into small triangles

  • 2 spring onions cut into 2 cm lengths

  • 1 can of Pineapple chunks in juice

  • 4 Tbsp Red Wine Vinegar

  • 3 Tbsp Sugar

  • 1 tblsp glucouse syrup

  • 160ml water

  • 1 1/2 Tbsp Soy Sauce

  • 2 Tbsp Tomato Paste

  • 1 Tbsp Cornflour, mixed with a little water

  • 2 Tbsp Vegetable Oil


  • 1.

    Cut the pork into 2-3cm cubes

  • 2.

    Mix the egg, cornflour, 5 spice and enough water to make a thick batter. Stir in the pork to coat all the pieces.

  • 3.

    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

  • 4.

    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

  • 5.

    Add the remaining sauce ingredients apart from the cornflour and pineapple and fry for a minute

  • 6.

    Add the Corn flour paste and stir well.

  • 7.

    Add the fried pork pieces and the Pineapple chunks and stir well.

  • 8.

    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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Posted by Report
Chef Aaron firstly fried the pork without the seasoned flour and afted cooling the pork it was coverd with flour and milk and then fried - it's extremly important to do this that way