Cuisine
Time
20 mins mins
Servings
2 people
300g pork shoulder steaks
200g corn flour / corn starch
½ onion
½ red / green pepper
Chunks of pineapple (optional)
The Marinade
½ thumbsized piece ginger, finely chopped
2 cloves garlic, finely chopped
1 tbsp light soy sauce
1 tsp sesame oil
1 egg
The Sauce
150g really ripe red plums (can swap out with plum sauce)
2 tsp tomato puree
2 large tomatoes
1 ½ tbsp sugar
2 tbsp rice vinegar
3-4 rolls haw flakes
Juice ½ lemon
1 tbsp light soy sauce
Dash dark soy sauce
First, halve and de-seed your plums. Blitz them up to get a juicy plum juice, then sieve out any lumps so it’s smooth. Blitz the tomatoes next and add their juice to the plum juice in a pan. Heat gently over medium heat.
Once it’s boiling, stir in the haw flakes and sugar. Give it a taste, you want a nice balance of sweet and sour. Then add the light soy sauce, rice vinegar, and just a dash of dark soy sauce.
Set up your wok clock on a plate: onions at 12 o’clock, peppers at 3, and pineapple at 6.
Cut your pork into chunks, toss them in the marinade, and mix well. Then add the cornflour and give it another good mix.
