(Please excuse the pink plate – it's not in support of Cancer awareness although that is a very worthy cause. We were living in the tent when this picture was taken and using plastic picnic plates!)
This was the second meal from the discounted Pork Shoulder. So four hearty plates plus side plates for Smooh the Cat at £3.84
Ingredients for the battered Pork:-
700g of cubed Pork Shoulder
250g Self raising Flour (Gluten free in our case)
Chinese Five SpiceIngredients for the battered Pork:-
Turmeric
Garlic Salt
Sparling Water
Method:-
(1) Marinade the Pork cubes in Soy Sauce, Onion Salt & Pepper in the fridge for an hour.
(2) Mix the dry ingredients and dredge the Turkey cubes.
(3) Add sufficient Sprinkling Water to make a thick batter.
(4) Coat the Pork in batter individually.
(5) Heat the fryer to 170c.
(6) Fry in small batches until they float and are golden brown. If you have a probe you are looking for 76c in the middle, but not much more.
(7) Drain on kitchen paper.
Ingredients for the Sweet & Sour Sauce:-
1 Onion, finely chopped
1 Red Pepper, chopped
2 Cloves of Garlic, minced
1 Thumb size piece of fresh or fermented Ginger, minced
Tomato Ketchup
Cider Vinegar
Pineapple Juice
Chilli Flakes
Cayenne Pepper
Soy Sauce
Salt & Pepper
Oil
Method:-
(1) In a large pan or Wok fry the Onions and then add the Garlic & Ginger with the dry seasonings.
(2) Add The Red Pepper.
(3) Add the Soy Sauce, Tomato Ketchup and Vinegar.
(4) Simmer and add the Pineapple juice.
(5) Simmer for 10 to 15 minutes to reduce.
We served ours on a bed of Rice noodles dressed with fried sliced fresh Red Chilli and Leek. A handful of Rice Noodles thrown in the fryer puff up like Prawn Crackers and add a bit of crunch. We’ve made a number of variations on this theme and they are becoming much more ‘Traditional’ tasting. We’d certainly have been happy to pay restaurant prices for this meal.
