Ingredients

The following ingredients have 4 Servings
  • 600g Skinless Pork belly or Marbled pork loin, cut into bite size pieces
  • 1/4 cup flour
  • 1/3 cup cornstarch
  • 2 eggs
  • 4 tbsp water
  • 1 tsp salt
  • oil for deep frying
  • salt
  • freshly ground black pepper
  • 1 can pineapple pieces, retain the juice
  • 1 thumb sized ginger, sliced
  • 1 red bell pepper (capsicum), sliced
  • 1 cup chicken stock
  • 2 tbsp cornstarch, mixed in 3 tbsp water
  • 1/4 cup white vinegar
  • 1/4 cup sugar
  • 1/4 cup tomato ketchup
  • 2 tbsp soy sauce
  • 2 carrots, sliced into chunks
  • 1 large red onion, sliced
  • 5 cloves, garlic minced
  • salt
  • freshly ground black pepper
  • oil

Instruction

  • In a deep bowl combine together 1/4 cup flour, 1/3 cup corn flour, 2 eggs, 4 tbsp water and 1 tsp salt, mix thoroughly until free of lumps, texture should be sticky but still runny.
  • Add pork and coat evenly, set aside and place in fridge covered for at least 1 hour.
  • Prepare a wok and add oil for frying pork pieces.  In small batches, deep fry pork in high heat of for 5 minutes that should be enough to cook the meat and retain the tenderness. Drain then set aside on a plate.
  • On a separate wok, add oil and sauté garlic and ginger.
  • Add capsicum, carrots and onions then continue to stir fry for a minute.
  • Add chicken stock, vinegar, sugar, soy sauce, pineapple juice from the pineapple, tomato ketchup and diluted cornstarch. Bring it to a boil then simmer for 2 minutes. Season with salt and freshly ground black pepper.
  • If you prefer it to be crispy then turn off heat and pour sauce over deep fried pork and sliced tomatoes. Otherwise add pork to the mixture then simmer for 2 more minutes.