INGREDIENTS
1 kg Pork Belly ( 1 inch cubes)
1 tsp salt
1 1/2 tbsp Brandy (optional)
1 Egg (beaten)
1 tbsp Cornflour
600 ml Vegetable oil
1 spring Onion (cut in to 1inch)
100 g Canned bamboo shoot
1 Green pepper (diced)
SAUCE:
3 tbsp wine vinegar
3 tbsp sugar
1/2 tsp salt
2 tbsp Tomato puree or sauce
2 tbsp Orange juice
1 tbsp Soy sauce
1 tbsp Sesame oil
1 tbsp Cornflour
METHOD:
Mix the pork cubes with salt & Brandy
& leave to marinade for 15 mins.
Blend the beaten egg, cornflour & add
the pork cubes and turn until each cube is well coated.
Mix the sauce ingredients together in a bowl.
Heat the oil in a wok to 180 degree C or 350
degree F or until a cube of bread browns in 30 seconds.
Add the pork cubes and deep fry for 3
minutes, then remove and drain on paper towels.
Heat the oil again until smoking, return the
pork with the bamboo shoots & fry for 2 minutes or until they are golden
brown.
Remove and drain on paper towels.
Now heat a pan and add the sauce mix and heat
till slightly thick.
Mix the sauce with the meat & vegetable
just before serving.
