Préparation

Slice pork about 1cm thick and roll the pieces in cornflour. Heat vegetable oil in wok and stir-fry pork in batches, until crispy. Set aside.
Wipe out the wok carefully to remove any burnt traces of flour. Add extra vegetable oil. Add ginger, garlic and onion and stir-fry for one minute. Add capsicum and carrot and stir-fry for a further 3-4 minutes.
Mix all sauce ingredients in a bowl and add to wok with pineapple, cucumber and pork. Stir-fry until heated through.
Serve with plain steamed or boiled rice.

Ingrédients

  • 2 x 300g pork fillets
  • ¼ cup cornflour
  • ¼ cup vegetable oil
  • 2 tablespoons vegetable oil, extra
  • 1 teaspoon ginger, finely grated
  • 1 clove garlic, finely chopped
  • 1 onion, cut into wedges
  • ½ red capsicum, sliced
  • ½ green capsicum, sliced
  • 1 small carrot, cut into batons
  • ¼ fresh pineapple, cut into chunks
  • 1 medium cucumber, seeds removed, cut into batons
  • steamed or boiled rice, to serve
  • Sauce
  • 2 tablespoons tomato sauce
  • 1 tablespoon malt vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon shao hsing wine
  • 2 teaspoons cornflour combined with 2 tablespoons water