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For the marinade
1.5 kg pork shoulder
80g ginger, minced
Asian Five Spice(to taste)
250 ml pineapple juice
mix this all together and marinate the pork overnight

For the batter
100 g corn starch
carbonated water(as needed) till you get to pancake batter consistency
30g baking powder
500g flour
Whisk vigorously – make this batter right before time to fry not ahead of time.

For the sauce
450 ml pineapple juice
150 ml rice wine vinegar
125g tomato paste
asian five spice to taste
80g ginger, chopped
150g sugar

1. Cube the pork and marinate it
2. Sweat the ginger and season with asian five spice
3. Add the rice vinegar and the sugar and reduce by half
4. Add the tomato paste and pineapple juice and simmer for a few minutes
5. Thicken it up with a cornstarch slurry( 1/4 cup cornstarch, 1/4 cup water) use as needed
6. Place the pork into the batter and deep fry it until cooked
7. place in a bowl and toss with the sauce and add some fresh small diced pineapples
Enjoy!