Although it's a dish created for non-Chinese tastes, all kinds of people harbor a secret fondness for these crispy pork chunks in sweet sauce. And now you can make it at home, in private. Serves two.
Instructions
1. Place the beaten eggs in a large bowl or pan. Place the cornstarch in another or pan.
2. Roll the pork in the egg wash. Remove with a slotted spoon and coat with cornstarch. Shake off the excess and set aside.
3. Heat 5 to 7 tbsp. oil in a wok or large frying pan. Fry the pork over high heat until it is golden brown and set aside to drain on paper towels. Discard the frying oil.
4. Stir together the plum and tomato sauces, pineapple juice and malt vinegar.
5. Heat 1 tbsp. oil in the wok and fry the onions for 1 minute.
6. Add the sauce and tomatoes to the wok.
7. Add the pork when the mixture is sizzling.
8. Stir the sauce to coat the pork.
9. Add a little water if you prefer a thinner sauce.
10. Serve immediately over rice.
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