Oriental Orange Glazed Pork
- 4 tablespoons tomato Ketchup
- ¼ cup Sherry vinegar
- 1 large Orange (juiced and zest finely pared)
- 1 teaspoon soy sauce
- ½ cup caster sugar
- ¼ cup brown sugar
- 1 tablespoon Corn starch (dissolved in 30ml cold water)
- vegetable oil (for deep-frying)
- 2 cups Pork loin (cut into cubes)
- 3 tablespoons all-purpose flour
- 1.333 cups self-rising flour
Make the sweet and sour sauce by combining the tomato ketchup, sherry vinegar, orange juice, soy sauce and sugars in a sauce pan. Bring to the boil whisking constantly. Reduce the heat to low and simmer for a further 2 minutes, stirring all the time. Add the cornflour paste to the sauce to thicken it to the desired consistency. Set the sauce aside to be reheated later.
Heat enough vegetable oil to come half way up a heavy-based saucepan to 170°C | 325°F.
Pat the cubes of pork loin dry and dust in the flour. Season with salt and pepper.
Make the batter for deep-frying by adding enough water to the self-raising flour to reach the consistency of emulsion plaint, whisking all the time.
Dip the floured pork balls into the batter and then lower carefully into the hot oil and deep-fry for roughly 3 minutes, until golden brown and crispy on the outside.
Reheat the sauce and pour over the pork balls once all have been deep-fried. Garnish with the orange zest and serve immediately.