Sauce: 3 tablespoons white vinegar, 3 tablespoons white sugar, 1/2
teaspoon salt, 2 tablespoons tomato paste, 2 tablespoons fresh orange
juice, 1 tablespoon soy sauce, 1 tablespoon corn flour and 1 teaspoon
sesame oil. Mix together until well blended.
Method:
Mix the pork cubes with the salt and brandy
(or whisky). Leave to stand for 20 minutes.
Blend the whisked egg with the corn flour and
white flour, until smooth and with no lumps.
Add the pork cubes to the mixture and turn
until all the pork cubes are well coated.
Mix sauce ingredients in a mixing bowl until
well blended.
Heat the frying oil in a wok until simmering
point. Add the pork cubes. Deep fry the pork pieces until well cooked
and golden brown. Remove the pork pieces and drain on kitchen paper
towels.
Pour off all oil from the wok, except for
about 1 tablespoonful. Reheat the wok to simmering point. Add the
spring onions and the sauce. Stir fry for one minute. Add the pork and
mix well.
Remove from wok and enjoy with rice and stir
fried vegetables.
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