Servings: 8

The Batter The Batter
½ cup Plain Flour ½ cup Plain Flour
½ cup Cornflour ½ cup Cornflour
½ cup Chicken Stock ½ cup Chicken Stock
2 Eggs 2 Eggs
1 tsp Salt 1 tsp Salt
 
Pork Pork
1 ½ kg pork rashers cut into 1 inch cubes 1 ½ kg pork rashers cut into 1 inch cubes
 
Sweet and Sour Sauce Sweet and Sour Sauce
8 tbs Sugar 8 tbs Sugar
8 tbs Red Wine Vinegar 8 tbs Red Wine Vinegar
1 cup Chicken Stock 1 cup Chicken Stock
2 tsp Soy Sauce 2 tsp Soy Sauce
 
Vegetables Vegetables
1 Capsicum, seeded, and cut into smallish cubes 1 Capsicum, seeded, and cut into smallish cubes
1 Carrot, jullienned 1 Carrot, jullienned
1 clove Garlic, chopped 1 clove Garlic, chopped
 
Thickener Thickener
2 tbs Cornflour, mixed with 4 tbs Chicken Stock 2 tbs Cornflour, mixed with 4 tbs Chicken Stock

Heat one litre of sunflower or peanut oil in a wok until hot. Coat pork in batter, and deep fry in batches of about 12 pieces, until golden brown. Drain on paper towels, and then keep warm in a baking dish in the oven.
Empty and wipe the wok clean, and heat it until hot with 1 tbs of oil. Add the capsicum, carrot and garlic, and stir-fry for a couple of minutes. Make sure the sauce mixture is dissolved, and add it to the wok. Let it come to a boil. Give the thickener a stir to combine it, and add to the sauce. Don't stir it, and in a minute or so, the sauce will return to the boil and become clear.
Meanwhile, drain the pork, and place it in a large serving bowl. Pour the sauce over.
Serve with steamed rice.

I use a deep fryer for this recipe. Watch a video of The Two Fat Brothers cooking this at youtu.be/RU6I1_ISvLc  I use a deep fryer for this recipe. Watch a video of The Two Fat Brothers cooking this at youtu.be/RU6I1_ISvLc