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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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the secret to crispy pork is double frying! pork is fried until cooked, then drained. Just before the meal is served, drop the pork back in the (re-heated)oil for about 30 seconds, and serve. Ingredients:
500 g pork (fillet or chops) |
2 teaspoons dry sherry |
1 tablespoon soy sauce |
1 tablespoon plain flour |
1 tablespoon cornflour |
oil (for deep frying) |
3 red capsicums (any color will do) |
1 onion |
1 carrot (cooked and julienned) |
1 bamboo shoot (i use a handful of frozen beans) |
3 pineapple slices, chopped (can use fresh) |
3 tablespoons oil |
2 tablespoons sugar |
1 tablespoon soy sauce |
1 tablespoon dry sherry |
1 tablespoon vinegar |
2 tablespoons tomato sauce (ketchup) |
2 teaspoons cornflour |
1/2 cup water |
1/2 cup pineapple juice |
Directions:
1. chop the pork into bite sized bits, and marinate in the sherry and soy while making the sauce.
2. cut all vegetables into 1 squares, (bite size).
3. heat oil and saute all vegetables, about 3 to 4 minutes.
4. add pineapple.
5. combine all other ingredients, and add to the pan, stirring till it thickens.
6. keep warm.
7. Pork.
8. add the plain and cornflour to the pork and toss to coat, shake off any excess and deep fry the pork in medium hot oil until done.
9. Drain the pork and re-heat the oil.
10. cook pork for about 30 seconds, until crisp.
11. serve on rice with the sauce poured over.
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