Ingredients
200g Taiwan Pork Fillet
100g Capsicums (your choice of colours, wedged)
1 small Red Onion (wedged)
1 clove Garlic (minced)
4 tbsp Tapioca Flour
2 tbsp Corn Flour
SEASONING FOR PORK FILLET
¼ tsp Salt
½ tsp Garlic Powder
½ tsp Sugar
2 tsp Cooking Sake
½ portion of Egg
1 tsp Corn Flour
SAUCE (MIX TOGETHER)
3 tbsp Tomato Ketchup
2 tbsp White Vinegar
1.5 tbsp Sugar
1.5 tbsp Corn Flour
50ml Water
Method
- Wash and pat the pork fillet dry. Cut the fillet into bite-sized cubes.
- Add the seasoning ingredients and mix well. Set aside for at least 30 mins.
- Combine tapioca flour and corn flour in a bowl (ratio 2:1). Mix well.
- Dip pork cubes into flour mixture, making sure to coat each cube well.
- Bring a pot of oil to about 140°C and fry the pork pieces. Do not overcrowd the pot and do not move the meat for the first 2 mins.
- Remove fried pork once it turns a light golden brown. Repeat until all the meat is fried.
- Bring the oil to about 190°C, then add the meat back in to do a quick double fry. Drain oil and set aside.
- Add some oil to a frying pan. Sauté garlic, onion and capsicum for a minute, pour in the sauce mixture on low heat and mix till sauce bubbles lightly.
- Increase the heat, add in fried pork and do a quick toss. Serve and enjoy!
Recipe by Berlinda Goh
