Ingredients Jump to Instructions ↓

  1. 1 lb pork butt/shoulder, trimmed of fat and cut into 1-inch cubes

  2. 3 tbsp self-raising flour

  3. 1 tsp Shaoxing rice wine or dry sherry

  4. 1/2 tsp salt

  5. 1/4 tsp pepper

  6. 1 egg, lightly beaten

  7. 2 cups vegetable oil,

  8. 1 medium carrot, peeled and cut thinly on the diagonal

  9. 1 small cucumber - seeds removed and cut diagonally into 1/2 inch pieces

  10. 1 medium yellow onion, cut into 8 wedges and separated

  11. One 8-ounce can pineapple chunks, well drained (about 1 cup)

  12. 1 clove garlic, minced

  13. Sauce:

  14. 1/2 cup water

  15. 3 tbsp tomato ketchup

  16. 2 tbsp sugar

  17. 1 tbsp cornstarch

  18. 1 tsp soya sauce

  19. 3 tbsp distilled white vinegar

Instructions Jump to Ingredients ↑

  1. In a medium bowl, mix the pork together with the flour, rice wine, salt, pepper, and egg, making sure to coat each piece of pork well. Marinate in the refrigerator for at least 2 hours.

  2. Bring marinated pork to room temperature before cooking.

  3. Line a plate with paper towels.

  4. In a large wok, heat oil over high heat until it reaches 350 F, drop the pork a few pieces at a time into the hot oil, ensuring the pieces don’t stick together. Fry in batches, 7 to 8 pieces at a time, until golden brown and crispy. When done, remove the pork, shaking off excess oil, and drain on paper towels.

  5. Use a wire mesh strainer to remove any debris from the oil and bring oil temperature up to 350 degrees F before frying the next batch. Repeat with remaining pork.

  6. Drain the remaining oil and wipe down the wok with a paper towel.

  7. Heat 2 tablespoons of fresh oil over medium-high heat. Fry the garlic until fragrant.

  8. Toss in the onions and carrots and stir for about a minute. Add the cucumbers and stir-fry until tender-crisp. (If you prefer softer carrots, cook ahead by microwaving or steaming.)

  9. Add the pineapple, give everything a quick stir, remove and leave aside.

  10. Mix the sauce ingredients together and put into wok, bring to a boil over medium heat, stirring continuously. Once the sauce starts to bubble and thicken, reduce the heat to low.

  11. Add the cooked pork nuggets and the cooked vegetable , toss to coat. Dish out and serve immediately with white rice.

  12. Note:

  13. You may deep-fry pork the nuggets ahead of time. Refrigerate or freeze until needed. Then re-heat with a quick dip in hot oil or in the oven. Don’t forget to bring the meat to room temperature first.

  14. Serves


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