From KitchenSanctuary. Nicky is obviously from Great Britain, so there are metric measurements in a lot of the ingredients, but she included imperial measurements so it's all good. 😉
Ingredients
Meat
- 500 g (1.1 lbs) pork shoulder steak chopped into bite-size chunks
- 5 tbsp vegetable oil
- 3 tbsp cornflour (cornstarch)
- 2 eggs lightly beaten
- 90 g (3/4 cup) plain (all-purpose) flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic salt
- 2 tsp paprika
Sauce
- 1 tbsp vegetable oil
- 1 large onion peeled and chopped into large chunks
- 1 red bell pepper chopped into 1 inch pieces
- 1 green bell pepper chopped into 1 inch pieces
- 2 cloves garlic peeled and minced
- 1 tsp minced ginger
- 150 ml (1/2 cup + 2 tbsp) tomato ketchup
- 2 tbsp malt vinegar
- 6 tbsp soft brown muscovado sugar (you can use light or dark brown sugar)
- 435 g (15 oz) tinned pineapple chunks in juice
What to do with them...
First, cook the pork:
- Heat the oil in a wok or large frying pan until very hot.
5 tbsp vegetable oil - Whilst the oil is heating, add the cornflour (cornstarch) into a shallow bowl. Add the eggs to a second bowl and lightly whisk them.
3 tbsp cornflour (cornstarch), 2 eggs - To a third bowl, add the flour, salt, pepper, garlic salt, and paprika and mix together.
90 g (3/4 cup) plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika - Dredge the pork in the cornflour, then dip it in the egg (make sure all of the pork is covered in egg wash), and finally dredge it in the seasoned flour.
500 g (1.1 lbs) pork shoulder steak - Working in one or two batches (depending on the size of your pan – there needs to be space in between each piece of pork), add the pork to the pan/wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned and cooked through. Remove from the pan and place in a bowl lined with kitchen towels.
Now start on your sauce:
- Add the oil to the pan (you can use the same pan you fried the pork in) and heat it up on a medium-to-high heat.
1 tbsp vegetable oil - Add in the chopped onion and cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
1 large onion - Add the chopped red and green peppers and cook for a further minute.
1 red bell pepper, 1 green bell pepper - Add in the minced garlic and minced ginger, and cook for another minute.
2 cloves garlic, 1 tsp minced ginger - Add the tomato ketchup, vinegar, brown sugar, and the tinned pineapple (including the juice) and stir.
150 ml (1/2 cup + 2 tbsp) tomato ketchup, 2 tbsp malt vinegar, 6 tbsp soft brown muscovado sugar, 435 g (15 oz) tinned pineapple chunks in juice - Bring to the boil, and then turn down the heat and let it bubble, stirring every so often until slightly thickened.
- Transfer the cooked crispy pork to the pan with the sauce and toss to coat.
- Serve with boiled or fried rice.
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