Sweet and sour pork is the dish that made a generation of Australians fall in love with Chinese food — golden battered pork tossed with capsicum and pineapple in that glossy, tangy-sweet sauce. It's pure nostalgia on a plate.
Making it at home means the batter stays properly crisp, the sauce isn't gluggy, and you can load in as much pineapple as you like. The double-fry might sound fussy, but it's five extra minutes for crunch that survives the sauce.
This is Friday night fakeaway at its finest. Serve it with steamed rice and watch it disappear.
