- 1 egg, lightly beaten
- 1/3 cup (50g) flour
- 1 teaspoon oil
- 500g pork fillet, cubed
- 2 cups (500ml) rice bran oil
- 225g can pineapple rings, drained, cubed
- 1 green or red capsicum, cubed
- Â¾ cup (185ml) chicken stock
- Â¼ cup (60ml) white vinegar
- 2 tablespoons honey
- 2 teaspoons soy sauce
- 1 tablespoon cornflour
- steamed rice, to serve
1. Place egg, flour, oil and Â¼ cup water in a medium bowl. Mix to a smooth batter. Add pork and stir to coat well.
2. Heat rice bran oil in a wok on high until a cube of bread sizzles on contact. Cook pork in batches for 4 minutes, until lightly golden. Drain on paper towel. Reheat oil and re-fry pork in batches until crisp and golden brown. Drain thoroughly on paper towel.
3. Empty and discard all but 1 tablespoon of oil. Reheat remaining oil on high. Add pineapple and capsicum and stir-fry for 3 minutes, until capsicum is tender. Add stock, vinegar, honey and soy and bring to boil.
4. Mix together cornflour and Â¼ cup water. Add to wok, bring to boil and stir until sauce thickens slightly. Fold through pork and reheat gently. Serve with steamed rice.