| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Grains |
Chinese |
For, Better, For, Worse |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Mixed Chinese sweet pickles |
| 4 |
oz |
Brown sugar |
| 120 |
ml |
Chicken stock |
| 60 |
ml |
White wine vinegar |
| 15 |
ml |
Tomato puree |
| 1 |
ts |
Cornflour |
| 1 |
ts |
Soy sauce |
|
|
Seasoning |
| 20 |
ml |
Pineapple juice |
| 4 |
oz |
Pineapple chunks; diced |
| 1/2 |
|
Red pepper; diced |
| 1 |
|
Red onion; diced |
| 12 |
oz |
Pork loin; diced |
|
|
Cornflour |
| 1 |
|
Egg |
| 1 |
|
150 gram lon grain rice |
| 4 |
|
Spring onions; diced |
| 2 |
|
Eggs |
INSTRUCTIONS
SAUCE
PORK
RICE
Place all the sauce ingredients in a pan and bring to the boil. Stir in the
cornflour to thicken the sauce. Dip the pork into the beaten egg then into
the cornflour. Deep fry in hot oil until cooked, drain and leave to one
side.
Add the vegetables to the sauce and pour over the pork and egg fried rice
(add chopped spring onions to the rice).
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