Ingredients:

• 450g lean, boneless pork cut into 3cm cubes
• 1 egg, lightly beaten
• A pinch of salt
• 3 tbs. cornflour
• 30g flour
• 3 tbs. chicken stock
• 2 ½ cups groundnut oil or flavourless vegetable oil

Sauce

• 2 ½ tsp groundnut oil or flavourless vegetable oil
• a pinch of finely chopped garlic
• 1 large green pepper, seeded, de-ribbed and cut into ½ inch squares
• 1 medium carrot, scraped and sliced into strips
• 6 tbs. chicken stock
• 3 tbs. sugar
• 3 tbs. red wine vinegar
• 1 tsp. soya sauce
• 2 ½ tsp. cornflour mixed with 5 tsp. cold water

Method:

1. Preheat the oven to 120°C.
2.  In a large bowl, mix together the egg, cornflour, flour, 3 tablespoons chicken stock and salt. Set aside.
3. Add the pork cubes to the egg and flour mixture and stir until the pork cubes are well coated.
4. Pour the 2 ½ cups of oil into a wok or pan and set it over high heat. When the oil almost begins to smoke, drop in the coated pork cubes one by one and fry for 5-6 minutes, regulating the heat so that the pork turns a crispy, golden brown without burning.
5. Remove the pork with a strainer and keep warm in the oven.

Sauce

1. Heat the oil in a pan over moderate heat and add the garlic, then the green pepper and carrot and stir fry for 2-3 minutes until the pepper and carrot darken somewhat in colour.
2. Pour in the 6 tablespoons of chicken stock, the sugar, vinegar and soya sauce and bring to the boil. Boil rapidly until the sugar has thoroughly dissolved.
3. Add the cornflour mixture to the pan and cook a moment longer, stirring constantly.
4.  When the sauce is thick and clear, pour the sauce over the fried pork.