Chinese Pork with Rice
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- 1 ⅛ cups Rice
- Nut oil (for deep frying)
- 2 eggs (beaten)
- 3 Tbsps Corn starch
- 1 ⅔ cups pork fillets (cut into chunks)
- 2 medium onions (cut into wedges)
- 1 can Pineapple (drained and juice reserved)
- fresh ginger (peeled and grated)
- 1 Tbsp light soy sauce
- 1 Tbsp Rice wine vinegar
- 1 tsp brown sugar
- 1 tsp Corn starch
- 1 tsp water
- 1 red pepper (deseeded and sliced)
- 1 green pepper (deseeded and sliced)
Cook the rice according to the packet instructions.
Meanwhile, fill a wok about one third full with the groundnut oil and heat until a cube of breaded added browns quickly and rises to the surface. Whisk the eggs with the cornflour to make a batter, coat the pieces of meat with the batter and deep fry in batches until golden brown and cooked through. Drain on kitchen paper and keep warm.
Strain the cooking oil through a sieve, taking care as it will be very hot. Wipe the wok clean then add 3 tablespoons of the reserved oil and heat until smoking. Add the onions, cook for 2 minutes stirring all the time, then add the pineapple chunks. Remove the onions and pineapple from the wok and keep warm. Heat a little more of the oil in the wok, quickly cook the ginger then add the soy sauce, vinegar, brown sugar and cornflour mixed with water. Add about 4 tablespoons of the pineapple juice then let the sauce bubble and thicken then remove the wok from the heat.
To serve, place the rice in warmed bowls, add the pork, onions, pineapple and peppers and pour over the sauce.