Recipe Ingredient
- 500g belly pork meat, cubed
- Marinade:
- 3/4 tsp salt
- 3/4 tbsp sugar
- 1/2 tsp Chinese five spice powder (ng heong fan)
- Enough oil for deep-frying
- 1 egg, lightly beaten
- 1 1/4 tbsp plain flour
- 2 tbsp oil
- 1 onion, quartered
- 1/2 ripe tomato, quartered
- 1/2 a red capsicum, cut into wedges
- 100g cucumber, cut into wedges with the centre portion removed
- Sauce (combine):
- 3 tbsp tomato sauce
- 1 1/4 tsp sugar or to taste
- 3/4 tsp salt
- 1/2 tbsp oyster sauce
- Dash of pepper
- 250ml water
- 1/2 tsp chicken stock granules
- 3/4 tbsp corn flour
Instructions
- Marinate pork cubes with the marinade for several hours or preferably overnight. Dip the marinated pork in the beaten egg and toss in plain flour, then deep-fry until golden brown. Remove and drain.
- Heat 2 tablespoons of oil in a wok, fry onion briskly for half a minute and add in combined sauce ingredients. When the sauce begins to boil, add in pork, capsicum, tomato, onion and cucumber.
- Stir well to mix. Dish out and serve immediately.
