Marion’s Sweet & Sour Pork

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Pork belly is awfully good in its bare state, roasted up and tasty. It’s also an absolute gem in a dish such as this.
  • 1⅓ pound pork belly roast Boneless, cut ½-inch pieces
  • 1 tablespoon light soy sauce
  • 1 garlic clove, grated
  • ½ teaspoon ground black pepper
  • Vegetable oil, to deep fry
  • ⅓ cup plain flour
  • 2 teaspoons vegetable oil, extra
  • 1 red onion, sliced
  • 1 tomato, cut into wedges
  • 2 shallots, trimmed, green and white parts cut into 1 ½-inch baton
  • ½ cup brown sugar, packed
  • ⅓ cup pineapple juice
  • ¼ cup rice vinegar
  • 2 tablespoons tomato sauce
  • 1 tablespoon light soy sauce
  • 1/4 teaspoon allspice
  • 2 teaspoons cornflour
  • 2 tablespoons water
  • Place pork belly, soy sauce, garlic, and pepper in a large glass or ceramic bowl. Toss to combine. Set aside for 30 minutes to marinate. Place sugar, juice, rice vinegar, ketchup, soy sauce, and allspice in a saucepan.
  • Set to medium-high heat. Simmer for 5 minutes. Combine cornflour and water in a bowl. Add to sauce.
  • Simmer for 2 minutes or until thickened. Remove from heat. Set aside. Pour oil into FIREDISC® cooker. Heat to high.
  • Toss pork in plain flour. Cook in batches, for 4 minutes or until golden brown. Drain on a paper towel. Turn off ‘disc and let it cool.
  • Remove oil from FIREDISC. Wipe clean with a paper towel. Heat extra oil in ‘disc over high heat.
  • Add onion. Stir-fry for 1 minute. Add tomato and shallot.
  • Stir-fry for 1 minute or until the vegetables are tender-crisp. Return pork to the FIREDISC®. Pour over the sauce.
  • Toss to coat. Serve warm.
  • NOTE: Adjust cooking temperature if any stage of this — or any — recipe goes too fast or gets too hot. turn the heat down a bit and keep on cooking. Your FIREDISC® cooker heats quickly and evenly.
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