500 grams Linley Valley Free Range Pork
1 ¼ teaspoon salt
¼ teaspoon white sugar
1 teaspoon soy sauce
1 egg white
2 green onions, chopped
½ cup corn flour (PLUS 2 tablespoons)
1 tablespoon vegetable oil
3 stalks celery, cut into 2 cm pieces
I green capsicum cut into 2 cm pieces
1 brown onion cut into wedges
1 ¼ cup water
¾ white sugar
1/3 cup white wine vinegar
¼ cup tomato paste
½ teaspoon soy sauce
1 fresh pineapple cut into chunks
Place diced pork in a medium bowl, and season with 1 teaspoon salt, ¼ teaspoon sugar, & 1 teaspoon soy sauce. Mix in the egg white. Cover and place in the refrigerator for at least an hour.
Coat your pork with ½ cup corn flour and shallow fry in a fry pan with a little olive oil for about 10 minutes or until evenly browned. Drain on paper towels.
Heat 1 tablespoon of oil in a wok over medium heat. Stir in celery, capsicum, and onion, and cook until tender. Season with salt and sugar. Remove from heat and set aside.
In a large saucepan, mix 1 cup water, ¼ teaspoon salt, ¾ cup sugar, white wine vinegar, tomato paste and ½ teaspoon soy sauce. Bring to a boil, and stir in the cooked pork, celery mixture, and the fresh pineapple. Return to boil, and mix in 2 tablespoons corn flour and ¼ cup water to thicken. Cook until well blended.
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