This is Chinese takeaway royalty. Golden crispy pork. Sticky sweet-and-sour sauce. Peppers. Pineapple. Onions. That unmistakable glossy orange- red sauce that somehow manages to be sweet, tangy, savoury, and completely addictive all at the same time. The sort of fakeaway that disappears suspiciously quickly despite everyone claiming they're full.
You’ll Need
500g pork loin, cut into bite-sized chunks
80g cornflour
40g plain flour, 2 eggs, beaten
1 tsp garlic powder, 1 tsp smoked paprika
1 tsp salt, ½ tsp black pepper
Oil spray, 1 red pepper, diced
1 green pepper, diced, 1 small onion, diced
100g pineapple chunks
Sweet & Sour Sauce
200ml pineapple juice
3 tbsp tomato ketchup
2 tbsp white vinegar
2 tbsp brown sugar
1 tbsp soy sauce
1 tbsp cornflour mixed with 2 tbsp water
Optional but Dangerous
Egg fried rice
Prawn crackers
Extra pineapple
Chilli flakes
Method
Preheat your air fryer to 200°C.
Mix together the cornflour, plain flour, garlic powder, smoked paprika, salt, and black pepper.
Dip the pork pieces into the beaten egg.
Coat thoroughly in the flour mixture.
Lightly spray the basket with oil.
Place the pork into the basket in a single layer and spray the tops lightly with oil.
Air fry at 200°C for 12–15 minutes, shaking halfway, until deeply golden and crispy.
Meanwhile add the pineapple juice, ketchup, vinegar, brown sugar, and soy sauce to a saucepan.
Bring gently to a simmer.
Add the diced peppers, onion, and pineapple chunks.
Cook for 3–4 minutes until slightly softened.
Stir in the cornflour slurry.
Cook for another 2–3 minutes until thick, glossy, and proper takeaway consistency.
Once the pork is cooked, toss it immediately through the sauce until every piece is coated.
Return everything to the air fryer for 2 minutes at 190°C so the sauce tightens slightly around the pork.
Serve immediately with rice or prawn crackers if using.