Ingredients
- 400g pork fillet
- 2-3 green peppers
- 1 large white onion
- 6 spring onions, sliced diagonally
- 250g pineapple (optional)
- handful of bean sprouts (optional)
For the pork cubes
- flour, for batter
- 1 egg, for batter
- salt and black pepper
For the sauce
- 1/2 tsp grated ginger
- 1/2 tsp grated garlic
- 6 tbsp sugar
- 6-8 tbsp lemon juice
- 3-4 tbsp soy sauce
- 1 tsp corn flour for thickening
- 2 tbsp of dry sherry or rice vinegar
- 1 tbsp of tomato purée
Preparation
- Cut the meat into small cubes and season with coarse salt and some grated ginger and garlic for 15-20 minutes.
- Beat 1 egg with 3 tablespoons of flour and coat the meat. Dip the meat in flour and fry in a large pan until browned, turning once.
- Prepare the sauce
- Remove the meat from the pan and place on kitchen roll.
- Begin cooking the rice
- Stir fry the peppers at high heat follow by the spring onions (white parts first) and the bean sprouts and pineapple
- Add the sauce to the wok and turn down the heat. After 1-2 minutes the sauce will have thickened. Remove from the heat and add the pork pieces. Stir in to coat the pork.
Notes
Grannie Conchie’s greatest hits
