Tried this recipe from that book above with some variations according to what I have in the kitchen. Also did something different with the cooking method. Here I write down the same recipe from the book but with my own method of cooking.
Ingredients:
– 250 gr pork cubed (I used chicken)
– 125 gr bamboo shoots (didn’t use this)
– 1 green pepper cored and seeded (I used red pepper)
– 2 spring onions sliced
– 1 tsp salt
– 1.5 tbs brandy (I used dry sherry)
– 1 egg beaten
– 1 tbs corn flour
– 3 tbs plain flour (I mixed this flour and the corn flour)
– oil for deep frying
– 425 gr (1 can) pineapple chunks in juice
For the sauce:
– 3 tbs vinegar
– 3 tbs sugar
– 1/2 tsp salt
– 1 tbs tomato puree (I used tomato ketchup)
– 1 tbs soy sauce
– 1 tbs cornflour dissolved in 1 tbs water
– 1 tsp sesame oil
– Place the meat in a bowl and sprinkle with salt and dry sherry.
– Set aside and marinade for at least 15 minutes.
– Rolled the meat in beaten egg and the mixed flour.
– Repeat this process twice if you like to get a thicker coating.
– Heat the oil in a wok and deep fry meat until golden brown.
– Heat 1 tbs of oil in the wok and add the spring onions and red pepper.
– Mix the sauce ingredients with the pineapple juice and add to the wok.
– Stir until all thickened.
– Add pineapple chunks.
– Pour the sauce over the meat just before you serve it to prevent the meat from getting soggy.
And this is the result. Really nice recipe…not too sour and also not too sweet. Served warm with white rice 🙂
