Ingredients (serves 4)
- 1/2 cup (70g) cornflour
- 1/3 cup (50g) plain flour
- 1 tsp salt
- 2 eggs
- 2 tbs water
- 500g pork scotch fillet, cut into 1.5cm pieces
- Oil, to fry
- Steamed rice, shallots and coriander leaves, to serve
Sweet & sour sauce
- 1 tbs peanut oil
- 1 green capsicum, chopped
- 1 carrot, sliced
- 1 garlic clove, crushed
- 1/2 cup (115g) caster sugar
- 1/2 cup (125ml) white vinegar
- 1 tbs soy sauce
- 2 tbs cornflour
- 425g can pineapple pieces in natural juices, drained
Method (For you noobs)
- For the sauce, heat oil in a saucepan over medium heat. Add the capsicum, carrot and garlic and cook for 3 minutes. Stir in the sugar, vinegar, soy sauce and 1 cup (250ml) water until sugar dissolves. Combine the cornflour and 2 tbs water. Add to the pan and whisk until it comes to the boil. Simmer for 2 minutes. Stir in the pineapple. Set aside.
- Combine the cornflour, plain flour, salt, eggs and 2 tbs water. Coat half the pork in the batter. Carefully deep fry in hot oil for 3-4 minutes until golden. Repeat.
- Combine pork and sauce. Serve with rice, shallots and coriander.
PICTURE: God, Just look at it!
mhh seems good
ReplyDeleteI'm gonna have to try this out..looks pretty good.
ReplyDeleteI have seriously been faving like every single one of your posts!
ReplyDeletehaha nice!
ReplyDeleteomg im so hungry now lol
ReplyDeleteYummy.
ReplyDeleteDelish. So much so I made you blog of the day.
ReplyDelete