[Ingredients]
200g pork shoulder - slice into 1inch cubes
1tsp light soy sauce
1tsp rice wine
1tsp cornstarch
[Batter]
1/2 cup plain flour
1/4 cup cornstarch
1tsp baking soda
Pinch of salt
1tsp cooking oil
1 egg
1/2 cup water
[Sauce]
2tbsp tomato ketchup
1tsp plum sauce
1/2tsp rice vinegar
1/2tsp worcestershire
1tsp oyster sauce
1tsp cornstarch
1tsp sugar
2tbsp water
1 clove of garlic - chopped
1/2 red capsicum
1/2 green capsicum
2pcs of canned pineapple ring
[Steps]
Pork: Mix all ingredients together in a mixing bowl and let marinade for 25mins.
Deseed and slice both capsicum into cubes. Slice pineapple into bite-sized pieces. Set aside.
Batter: Sift flour and starch into a large mixing bowl. Add in remaining ingredients and mix well till smooth.
Coat pork in batter and deep-fry in oil till golden brown.
Sauce: Mix ketchup, plum sauce, vinegar, worcestershire, oyster sauce, cornstarch, sugar and water together.
Heat and oil a frying pan. Add in garlic, followed by capsicums and pineapples, then the pork and pre-mix sauce.
Mix well and it is done when the sauce thickens.
Adapted from The Meat Men
Video tutorial click here