Another favourite commonly ordered to share at Chinese restaurants and zi char stores, this dish is best enjoyed with fragrant jasmine rice.
- ½ cup plain seasoned flour, plus ⅓ cup extra
- ½ cup water
- 4 egg yolks
- Vegetable oil, for deep-frying, plus 1 tbsp extra
- 500 g pork fillet, 2-cm cubes
- 1 onion, chopped
- 1 green capsicum, seeded, chopped
- 1 carrot, peeled, thinly sliced
- 1 clove garlic, crushed
- 225 g can pineapple pieces in natural juice
- ¼ cup brown sugar
- 2 tbsps tomato sauce
- 2 tbsps white vinegar
- 1 tbsp soy sauce
- 1 tbsp sherry
- ⅓ cup water
- 1 tbsp cornflour
- Steamed rice, to serve
In a large bowl, whisk flour, water and yolks until smooth. Cover and chill 20 mins.
In a large pan, heat oil on high until a little batter sizzles when added. Toss pork in extra flour. Then dip into batter, draining off excess. Deep-fry pork in 2 batches, 3 to 5 mins until golden. Drain on paper towel.
In a wok or large frying pan, heat extra oil on high. Stir-fry onion, capsicum, carrot and garlic for 2 to 3 mins until just tender.
Add pineapple with juice, sugar, tomato sauce, vinegar, soy and sherry.
In a jug, mix water with cornflour until smooth. Stir into wok. Stir-fry until mixture boils and thickens. Reduce heat to low. Simmer 1 to 2 mins. Serve with rice.
Tip: Use chicken thigh fillets or green prawns in place of pork, if preferred.
Text & Photo: John Paul Urizar/BauerSyndication.com.au