A tropical twist on the usual sweet and sour pork dish. The key here is flash-frying the meat before combining it with the other ingredients, a technique that gives the meat crispness.
- 675g pork shoulder, cut into 2.5cm cubes
- sea salt and freshly ground black pepper
- 130g cornflour
- 125ml grapeseed or rapeseed oil
- 125ml naturally brewed rice vinegar
- 1–3 tablespoons sugar, depending on the mangoes’ sweetness
- 1 bunch spring onions, thinly sliced, white and green parts separated
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped fresh ginger
- 1 medium red onion, cut into 5mm dice
- 2 small mangoes, stoned, peeled and cut into 1cm dice
- 1 red pepper, deseeded and cut into 5mm dice
- 4 tablespoons naturally brewed soy sauce
Season the pork with salt and pepper. Spread the cornflour on a platter and dredge the pork thoroughly on all sides.
Line a large plate with kitchen paper. Heat a wok over a high heat. Add the oil and swirl to coat the pan. When the oil is hot, add half the pork and fry, turning the pork, for about 4 mintues until browned. Using a skimmer, transfer the pork to the lined plate to drain. Fry the remaining pork and transfer it to the plate. Pour off all but 1 tablespoon of the oil from the wok.
In a small bowl, combine the vinegar and sugar and stir to dissolve the sugar. Set aside.
Return the wok to a medium-high heat, and when the oil is hot, add the spring onion whites, garlic, ginger and red onion and stir-fry for about 1 minute until softened. And the mangoes, red pepper, soy sauce and vinegar mixture and bring to a simmer. Return the pork to the wok and mix thoroughly.
Transfer the stir-fry to a platter and serve with rice.
If you can’t find mangoes that are ripe, use a small pineapple instead