METHOD
1. Slice pork fillets into 25mm cubed pieces and place in large mixing
bowl.
2. Marinade
for 2 hrs by adding tsp salt, soda, beaten eggs, and dry corn
flour. Adding Chinese rice wine or Penfolds Sweet Sherry if mixture is
to dry. Mix well and set aside.
3. Prepare
onion by peeling, halving and slicing coarsely, set aside.
4. Prepare
green capsicum by removing centre, seeds, cutting in half (length ways)
and slicing into 6mm wide strips, set aside.
5. Prepare
sauce by placing tomato paste in separate bowl. Add water, sugar,
white vinegar and ½ tsp salt. Mix well until dissolved and set aside.
6. Prepare
wok and heat 2 tbsp oil, and swirl to coat wok sides. Add onion and
capsicum and stir fry 2 min. Add sauce mix and stir. Add
cornstarch
mix and stir until sauce thickens. Remove and set aside.
7. Clean
and prepare wok and heat 3 cups oil very hot.
8. Add
pork in small quantities and deep fry for 1 min only. Do in batches
until complete.
9. Return
all cooked pork to the wok and deep fry a second time for approx 2mins
or until well browned. (Twice cooked)
10. Remove
pork temporarily using a wire scoop or similar. Remove oil from wok and
return sauce mixture and heat through.
11. Add
pork to mixture, stir and place on serving plate.
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