Pork fried in a caramel syrup, rice-wine vinegar and soy sauce mixture, served with steamed pak choy (Chinese cabbage) and chewy rice noodles.
1In a wok or large frying pan, heat oil on high until a small pinch of cornflour sizzles when added.
2Dust pork in cornblour, shaking off excess. Fry pork in two batches 4-5 mins each until crisp and golden. Drain on paper towel.
3Meanwhile, in a large saucepan, combine water, sugar, ginger and garlic. Stir on low heat until sugar dissolves. Increase to high and bring to a boil. Simmer 4-5 mins, without stirring until slightly syrupy (see tip)
4Arrange pak choy in a single layer in a steamer. Place over a saucepan of boiling water and steam, covered, two minutes.
5Add pork to syrup with vinegar and soy sauce. Mix well and simmer 1-2 mins to heat through. Toss onions through. Serve with pak choy and rice noodles.