Ingredients

Ingredients

Pork Meat

500 g x pork fillets cut into half lengthways then bite size pieces

1/2 cup Plain Flour

1 tblsp crushed Sea/Rock salt

1 tblsp crushed black peppercorns

10 tblsps vegetable oil/grape seed oil for shallow frying

Sweet and Sour Sauce

1 tin (about 1 cup) Pineapple pieces drained

1 small Carrot peeled & julienned in 2 inch pieces

1 small Lebanese Cucumber peeled & cut thin on the diagonal

3/4 cup White Wine Vinegar (or Malt Vinegar)

6 tblsps Dry Sherry

1/2 cup Brown Sugar

1 tespn Sea/Rock Salt

4 large Cloves Garlic chopped fine

2 tblsps Ginger julienne

1 small Capsicum, de seeded and julienned

2 medium Tomatoes finely sliced

2 tblsps Light Soy sauce

1 tblsp Arrowroot (Tapioca Flour) or Cornflower.

Coconut Pandan Rice

1 cup Basmati or Long Grain Rice

2 pieces Pandan leaf - 6 inches long - if available

1 cup light coconut cream

1 large dried bay leaf.

Preparation

COOKING METHOD

  1. Blend Flour with Salt & Pepper in Snap seal bag
  2. Add Pork, mix to coat Pork - set aside.
  3. Next - Place Vinegar, Sherry, Sugar and extra Salt in a medium-sized heavy-based saucepan and stir over high heat until it boils stirring to dissolve Sugar.
  4. Add Garlic and Ginger, reduce heat and simmer, uncovered, for 10 minutes
  5. Add Pineapple, Carrot, Cucumber, Capsicum and Tomato and simmer at medium for a further 5-7 minutes or until Capsicum/Carrot is tender and tomato has broken down.
  6. Stir in Soy sauce, simmer for 1 min.
  7. Remove from stove and set aside
  8. Next - Wash Rice until water runs clear to remove starch
  9. Put Rice, Pandan Leaves, Coconut Cream & Bay Leaf in Microwave Dish
  10. Add 1 Cup of water & stir
  11. Put Microwave dish in microwave uncovered and cook for 18-20 mins on High.
  12. Next - Put Oil in large heavy based frypan on high heat
  13. When hot, turn heat to medium high and put half of the flour coated Pork pieces in oil with tongs - separate each piece.
  14. Shallow fry until browned then turn individual pieces over and fry other side.
  15. When browned remove with tongs onto absorbent paper to drain.
  16. Repeat with other half of flour coated Pork meat & add to existing batch to drain.
  17. Next - Put Sauce mixture back on medium heat.
  18. As sauce begins to boil add Arrowroot(tapioca flour)/Cornflower pre mixed with 2 tblsp cold water.
  19. Stir until sauce thickens.
  20. Take off heat
  21. Add cooked pork pieces and stir to combine.
  22. Next - Remove Pandan and/or Bay leaves from micro waved rice
  23. Fluff rice with fork.
  24. Serve Rice with Sauce containing Pork Pieces.