Ingredients :
- 500 grams Pork fillet, 2 to 3cm dice
- 1/2 tsp Bi-carbonate soda
- 1/2 tsp Salt
- 1 tsp Soy sauce
- 1/4 tsp Brown sugar
- 1 Egg white
- 1 Peanut oil for frying
- 3/4 cup Corn flour
- 1 Red onion, large dice
- 1/2 Red capsicum (pepper), large dice
- 1/2 Green capsicum (pepper), large dice
- 1 large carrot, peeled and sliced diagonally
- 1 Hot red chilli, seeded and finely chopped
- 1 large clove garlic, finely chopped
- 1 cup Chicken stock
- 1 cup Apple cider vinegar
- 3/4 cup Raw sugar
- 1/2 tsp Salt
- 1/4 cup Tomato ketchup
- 1 tsp Soy sauce
- 1 1/2 cup Pineapple pieces
- 1 tsp Cracked black pepper
- 2 tbsp Corn flour
- 1/4 cup Hot tap water
Method :
- Dice pork, throw in a bowl. Sprinkle 1/2 tsp bi-carb soda over pork and massage into the meat. Set aside for 10 minutes to tenderise.
- Rinse pork, strain and return to bowl. Add 1 egg white, 1/4 tsp (a sprinkle) brown sugar, 1/2 tsp salt & 1 tsp soy sauce. Mix well, cover and stick in the fridge for up to 1 hour.
- Mean while- prep veggies. 1/2 red and green capsicum (large chop), 1 red onion (large dice), 1 carrot (sliced thinly on diagonal), 1 clove garlic (finely chopped), 1 red chilli (seeded & finely chopped).
- You can also get your sauce ready- grab a bowl & add 1 cup chick stock, 1 cup cider vinegar, 3/4 cup raw sugar, 1/2 tsp salt, 1/4 cup ketchup, 1 tsp soy sauce. Mix well.
- Coat pork pieces in corn flour.
- In a large heavy based wok, heat around 1/3 cup peanut oil on med/ high heat. Shallow fry pork in 3 batches until cooked through and crispy all over. Drain on paper towel.
- Clean wok- now in 1 Tbsp peanut oil, add carrots, capsicum, onion, chilli and garlic. Fry, stirring constantly, until softened. Remove and set aside.
- Now throw your sauce in- bring to the boil.
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