Still one of the most popular Chinese Meals
Ingredients
- 1 tablespoon soy sauce
- 150g pork scotch fillet steak
- 1 cheek red capsicum
- 1 cheek green capsicum
- ½ small brown onion
- 2 teaspoons ginger, julienned
- 1 clove garlic, minced
- ½ small carrot, sliced thinly
- 3 cherry tomatoes, halved
- ¼ cup pineapple pieces (reserve juice)
- 1 teaspoon oil
- oil for deep frying pork
Sauce
- 4 tablespoons rice wine vinegar
- 1½ tablespoon Chinese cooking wine
- 2 teaspoons sugar
- 1 teaspoon soy sauce
- 1 tablespoon pineapple juice/puree
- 3-4 tablespoons chicken stock
- 1 teaspoon corn flour
Batter Ingredients
1 egg white
60ml water
pinch salt
10g rice flour
15g potato flour
15g plain flour
1 teaspoon baking soda (Bi-Carb)
2 tablespoons rice flour *extra
Batter Method
Beat egg white in a small bowl till it froths up
Add water and salt and whisk together, fold in sifted flours and baking soda. Stir gently to combine till it forms a batter consistency
Dust pork pieces in extra rice flour
Then into the batter, deep fry till golden brown and cooked through, 3-5 minutes
Method
- Cut pork into cubes, marinate in soy sauce in a zip lock bag for 2-3 hours or overnight
- Cut capsicum, onion and pineapple into bite size pieces
- Place vinegar, rice wine, sugar, pineapple juice and soy sauce, into a small saucepan and bring to boil, reduce heat, add garlic and ginger and simmer uncovered for 8-10 minutes
- In frypan add a little oil and pan fry onion for 1-2 minutes
- Add the capsicum pieces and carrot rings, cook a further 2 minutes
- Add tomatoes and pineapple pieces to the pan. Stir to combine and simmer for 10 minutes
- Mix corn flour with 2 tablespoons of the stock, add this to the frypan along with the sauce from small saucepan. Stir over medium heat until sauce thickens.
- Meanwhile make the batter for the pork pieces with method above
- Deep fry pork and place on paper towel to drain. Then add the pork to the sauce in frypan and toss gently to coat well, add more stock a little at a time if needed. reheat.
Serve with steamed rice
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