Marinade | ||
1 |
Tbspn | dark soy sauce |
1 | egg yolk | |
1 | Tbspns | cornflour |
Main ingredients | ||
500 | gms (1lb) | lean pork pieces |
1 | red pepper | |
1 | green pepper | |
2 | canned pineapple rings | |
2 | canned pineapple rings | |
½ | cup | cornflour, (+ extra for coating pork) |
oil for deep flying | ||
2 | cloves | garlic (crushed) |
Sauce | ||
½ | cup | cider vinegar |
½ | cup | sugar |
½ | cup | water |
½ | cup | tomato sauce (Watties) |
½ | tspn | salt |
2-3 | tspns | cornflour |
Combine soy sauce, egg yolk and cornflour in bowl, stir well. Place cubed pork pieces - approx 2.5cm (1 inch) into soy mixture, stir until coated. Cover and leave 1 hour; stir occasionally.
Combine all sauce ingredients in a bowl, mix well and set aside.
Remove seeds from red and green peppers, cut into 2.5cm (1 inch) slices, cut pineapple rings into bite size pieces (approx 6-8).
Add extra cornflour to pork mixture, mix until pork pieces are well coated.
Heat oil in pan, deep-fry pork in oil (in free flowing lots) until golden brown and cooked through – approx 5 - 7 minutes, drain well (on layers of paper towels on a dish.
Pour off excess oil, leaving a small amount in pan. Add crushed garlic, cook 1 minute, remove from pan. Add red and green peppers and pineapple pieces to pan, cook quickly, stirring constantly for 3 minutes. Add garlic.
Add pork to sauce mix (optional – see below), stir until sauce boils and thickens.
Serve on rice (optional) and with other vegetables.
Note:
Serve as above, or serve
pork on its own letting people spoon over as much sauce as they desire. Nice
either way.