Ingredients
Serves 4-6
500g pork (lean and fat)
1 egg
salt
1cup corn flour
2 litres canola oil for frying
Sauce:
2 slices tinned pineapple
½ cup white vinegar
½ cup white sugar
½ cup tomato sauce
2 teaspoons soy sauce
pinch ground ginger
1 tablespoon corn flour mixed with a small amount of cold water to form a paste
Method
Skin the pork and cut into 2cm cubes, season with salt. Place the oil in a pot or wok to heat.
Dip cubes into beaten egg, then into corn flour and deep fry in the oil. The pork is cooked when it rises to the surface and becomes a golden colour. Heap on a dish and serve covered with sweet and sour sauce.
Sauce:
Dice the pineapple and set aside.
Mix vinegar, sugar and tomato sauce, together in a wok. Bring to the boil and simmer for 1 minute, stirring all the time. Add the pineapple and ginger, then stir in the cornflour mix, cook until the sauce becomes thick ? if too thick add a little more water.
To finish the dish add the pork to the sauce in the wok and toss for 30 seconds to heat the pork. Serve with steamed rice and vegetables