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Categories:Viewed: 106 - Published at: 2 years ago
Ingredients
- 500 g (17.6oz) rack of pork or pork shoulder
- 9 tbsp soy sauce
- 1 bunch Thai basil
- 1 large onion
- 1 x 250g can pineapple in syrup
- 1 tbsp groundnut oil
- 2 tbsp cornflour (cornstarch)
- 4 tbsp oyster sauce
- 3 tbsp rice vinegar
- 2 tbsp ketchup
- 300 g (10.6oz) flour
- 1 l (1.8pints) (adjust quantity to suit your equipment, remembering that oil expands when heated) cooking oil, for deep-frying
Method
- Cut the pork into thin slices, toss in 5 tbsp of the soy sauce then cover and marinate for 1 hour.
- Rinse, dry and strip the basil, then peel and finely chop the onion.
- Drain the pineapple rings, reserving the syrup, and cut into small pieces.
- Heat the groundnut (peanut) oil in a wok, then fry the pineapple and onion quickly.
- Once they are browned, add the cornf lour (cornstarch).
- Mix, then whisk in the pineapple syrup, the remaining soy sauce, the oyster sauce, vinegar and ketchup and stir-fry for 25 minutes.
- Turn off the heat and set aside.
- Prepare and heat a deep-fryer then add the basil to the hot oil and quickly deep-fry.
- Remove with a slotted spoon and drain on a plate.
- Drain the pork pieces, dip them in the flour, then carefully lower them into the deep-fryer and fry for 58 minutes, shaking well until they are cooked and golden.
- Drain on kitchen paper (paper towels) then add to the wok with the sauce.
- Mix, and arrange everything in a large dish.
- Cover with the basil leaves and serve with white rice.
