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1
Dice pork, throw in a bowl.
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2
Sprinkle 1/2 tsp bi-carb soda over pork and massage into the meat.
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3
Set aside for 10 minutes to tenderise.
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4
Rinse pork, strain and return to bowl.
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5
Add 1 egg white, 1/4 tsp (a sprinkle) brown sugar, 1/2 tsp salt & 1 tsp soy sauce.
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6
Mix well, cover and stick in the fridge for up to 1 hour.
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7
Mean while- prep veggies.
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8
1/2 red and green capsicum (large chop), 1 red onion (large dice), 1 carrot (sliced thinly on diagonal), 1 clove garlic (finely chopped), 1 red chilli (seeded & finely chopped).
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9
You can also get your sauce ready- grab a bowl & add 1 cup chick stock, 1 cup cider vinegar, 3/4 cup raw sugar, 1/2 tsp salt, 1/4 cup ketchup, 1 tsp soy sauce.
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10
Mix well.
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11
Coat pork pieces in corn flour.
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12
In a large heavy based wok, heat around 1/3 cup peanut oil on med/ high heat.
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13
Shallow fry pork in 3 batches until cooked through and crispy all over.
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14
Drain on paper towel.
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15
Clean wok- now in 1 Tbsp peanut oil, add carrots, capsicum, onion, chilli and garlic.
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16
Fry, stirring constantly, until softened.
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17
Remove and set aside.
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18
Now throw your sauce in- bring to the boil.
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19
Add pork and veggie mix.
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20
Return to the boil.
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21
Throw 2 Tbsp corn flour into a coffee cup, add 1/3 cup hot tap water.
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22
Mix well with a fork.
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23
Add mixture to wok.
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24
Stir well (constantly) until sauce is thick and flour is cooked out.
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25
Season with cracked black pepper & serve with rice.
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26
Sensational dish!
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27
Loved it!
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28
Enjoy
