Ingredients

The following ingredients have 4 Servings
  • 5 tbsp vegetable oil
  • 3 tbsp cornflour (cornstarch)
  • 2 eggs lightly beaten
  • 90 g (3/4 cup) plain (all purpose) flour
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic salt
  • 2 tsp paprika
  • 500 g (1.1lb) pork shoulder steak - chopped into bite-size chunks
  • 1 tbsp vegetable oil
  • 1 large onion ( - peeled and chopped into large chunks)
  • 1 red bell pepper ( - chopped into 1 inch pieces)
  • 1 green bell pepper ( - chopped into 1 inch pieces)
  • 2 cloves of garlic (, peeled and minced)
  • 1 tsp minced ginger
  • 150 ml (1/2 cup + 2 tbsp) tomato ketchup
  • 2 tbsp malt vinegar
  • 6 tbsp soft brown muscovado sugar ((you can use light or dark brown sugar))
  • 435 g (15oz) tinned pineapple chunks in juice
  • Boiled or fried rice

Instruction

  • Heat the 5tbsp of oil in a wok or large frying pan until very hot.
  • Whilst the oil is heating, add the 3tbsp of cornflour (cornstarch) into a shallow bowl. Add the 2 eggs to a second bowl and lightly whisk them.
  • To a third bowl, add the 90g (3/4 cup) of flour, the 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic salt and the 2 tsp paprika and mix together.
  • Dredge the pork in the cornflour, then dip in the egg (make sure all of the pork is covered in egg wash), and finally dredge it in the seasoned flour.
  • Working in one or two batches (depending on the size of your pan - there needs to be space in between each piece of pork), add the pork to the pan/wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned and cooked through. Remove from the pan and place in a bowl lined with kitchen towels.
  • Now start on your sauce.
  • Add the 1 tbsp of oil to the pan (you can use the same pan you fried the pork in) and heat it up on a medium-to-high heat.
  • Add in the chopped onion and cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
  • Add the chopped red and green peppers and cook for a further minute.
  • Add in the 2 cloves of minced garlic and the tsp of minced ginger, and cook for another minute.
  • Add the 150ml (1/2 cup + 2 tbsp) tomato ketchup, 2 tbsp vinegar, 6tbsp brown sugar, and the tinned pineapple (including the juice) and stir.
  • Bring to the boil, and then turn down the heat and let it bubble (stirring every so often until slightly thickened.
  • Transfer the cooked crispy pork to the pan with the sauce and toss to coat.
  • Serve with boiled or fried rice.