1pork fillet (about 500g), trimmed and cut into 3cm chunks
sunfloweror vegetable oil, for deep-frying
cookedrice or noodles, to serve
For the marinade
1tbsp light soy sauce
2tbsp shoaxing rice wine or dry sherry
1garlic clove, grated
thumb-sizedpiece ginger, grated
For the coating
50gcornflour
½tsp salt
1tsp ground white pepper
2tsp celery salt
2tsp caster sugar
For the sauce
1tbsp sunflower oil
2garlic cloves, finely chopped
thumb-sizedpiece ginger, chopped
1green or red pepper, roughly chopped
1small onion, chopped finely
2tbsp tomato ketchup
1squint ot tomato puree
4tbsp rice vinegar
1tsp sesame oil
2tbsp light soy sauce
1tbsp soft brown sugar
300gcan pineapple chunks
1tbsp sesame seeds
For the batter
100grice flour
100gcornflour
1tsp baking powder
Method:-
For the pork
Mix the pork with the marinade ingredients and leave to sit for at least 15 mins, or chill for a few hours. In a separate bowl, mix all the coating ingredients.
Drain any excess liquid off the pork and toss the pork in the seasoned coating. Can be done 1 hr ahead.
To make the sauce
Heat the oil in a shallow saucepan and gently fry the garlic, ginger and peppers until just starting to soften. Now drop in all the rest of the ingredients except the sesame seeds. Bring everything to the boil and cook for a few mins until thickened, then take off the heat.
To make the batter
Whisk the flours and baking powder together with 200ml water to a smooth paste.
To fry the pork
Heat the oil in a deep-fat fryer, large saucepan or a wok to 180C or until a drop of batter sizzles and browns in 20 secs. Dip the marinated pork in the batter mix (do it in two or three batches) and let any excess drip off. Fry the pork in batches for about 5-6 mins or until golden. Remove and drain on kitchen paper until all the batches are done. Make sure you bring the oil back to the correct temperature between each batch. Coat the crispy pork in the sauce, then sprinkle over the sesame seeds, coriander and serve with rice or noodles.