Our chef always comes up with new amazing recipes to share. This one in particular has a special place in our hearts and always comes out when we want to surprise our guests.
It is widespread all over China, and for each area it comes with different ingredients.
This also works well with chicken and shrimps or tofu.
Ingredients are easily available abroad and it is always a good idea sharing this dish with friends and family, bringing this famous restaurant dish home.
150 gr pork fillet
1 egg yolk
20 gr pineapple
20 gr cucumber
Thin slice the pork fillet and season it with ½ tsp salt, ½ tsp rice wine, the egg yolk and ½ tsp custard powder, then mix all together. Add 2 tbsp of corn starch and mix.
Hint: the meat shouldn’t be too dry, so keep the mix a little liquid
Slice the pineapple, take the seeds out of both cucumber and tomato, and cut them in a triangle shape
- Heat 500 gr oil till around 80 degrees (you can notice it cause the oil smokes a little bit), then piece by piece carefully put the pork in, turn on medium heat to deep fry till it becomes of a golden colour (around 1 minute) then move it out.
- Prepare the sauce: 3 tbsp of sugar, 2 tbsp rice vinegar, 2 tbsp tomato sauce
- Mix the sauce over a high heat, taste to adjust flavours, and when boiling put in all the vegetables and quickly use the corn starch mixed to some water (just few spoons) to thick the sauce, turn off the fire and add the pork.