Ingredients Click to find out more about the ingredients
½ tsp brown sugar
1tbsp clear rice vinegar or cider vinegar
1tsp cornflour blended with 1tbsp cold water
1tbsp freshly grated root ginger
120g/1 green pepper, deseeded and cut into chunks
1 egg beaten
Groundnut oil for deep-frying
1 x 227g tin of pineapple chunks, sliced and juice retained
250g (9oz) pork fillet, cut into 5mm (¼") slices
120g/1 red pepper, deseeded and cut into chunks
Salt to taste
15ml/1 tbsp light soy sauce
White pepper to taste
1) Put the egg and 1 tbsp of cornflour into a bowl and mix to create a batter. Place the pork slices in the mixture and season with salt and white pepper.
2) Heat a wok over a high heat, then fill the wok to one-third of its depth with groundnut oil. Heat until the oil glistens and when a cube of bread dropped in turns golden brown in 15 secs and floats to the surface.
3) Using a slotted spoon, carefully add the pork to the oil and fry for 3-4 mins until golden brown. Lift out using the spoon and drain on absorbent kitchen paper.
4) Pour the oil from the wok through a sieve into a heatproof container and save for later.
5) Return 1tbsp oil to the wok and heat until smoking, then add the ginger and pepper chunks and quickly stir in to stop the ginger from catching. Stir-fry for 2 mins, then add the pineapple and its juice and bring to the bubble over a high heat.
6) Season with 1 tbsp of soy sauce, vinegar and brown sugar. Then, as the liquid in the wok reduces and boils, add the blended cornflour and stir to thicken.
7) Return the pork to the wok, stir and toss together well so the pork is covered in the sauce.