Pork fried in a caramel syrup, rice-wine vinegar and soy sauce mixture, served with steamed pak choy (Chinese cabbage) and chewy rice noodles.
- Oil, for shallow frying
- 500 g pork rashers, cut into 1-5 cm pieces
- ¼ cup cornflour
- ¾ cup water
- ½ cup caster sugar
- 3 cm ginger, peeled, julienned
- 4 garlic cloves, thinly sliced
- 2 tbsps rice-wine vinegar
- 1 tbsp soy sauce
- 3 green onions, thinly sliced
- 1 bunch baby pak choy, quartered lengthways
- Cooked rice noodles, to serve
In a wok or large frying pan, heat oil on high until a small pinch of cornflour sizzles when added.
Dust pork in cornblour, shaking off excess. Fry pork in two batches 4-5 mins each until crisp and golden. Drain on paper towel.
Meanwhile, 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)
Arrange pak choy in a single layer in a steamer. Place over a saucepan of boiling water and steam, covered, two minutes.
Add 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.
TIP: If the caramel is too sweet add a little more rice-wine vinegar, soy sauce and some sliced chilli padi.
Photo: Rob Shaw/Bauer