Chinese food fascinates me full stop. How simple ingredients can be turned into mouthwatering dishes in seconds / minutes due to having a wok that’s searing hot and cooks with speed. A number of years ago I invested in a decent wok from the Ken Hom range. Has to be decent if he has out his name to it right?? Absolutely!!! Great bit of kit. It comes out to do many dishes. Well worth it and the more books you read the more they advise you to invest!! Anyway, going off subject.

This recipe is taken from Ching-He Huang’s cookbook ‘Ching’s Fast Food’ which is an amazing book, would highly recommend it!!

Again, with most Chinese food the time is spent doing the prep….then it’s flash bang wallop hey presto!

Ingredients- 1 egg – beaten, 1tbsp cornflour, 250g of pork fillet cut into slices, salt & ground white pepper, 400ml of groundnut oil, 1 inch piece of ginger peeled & grated, 1 red & green peppers diced, 1 standard small tin of pineapple chunks in juice sliced, 1 tbsp of light soy sauce, 1 tbsp of rice wine vinegar, 1/2 tsp of brown sugar & 1 tsp of cornflour mixed with 1 tbsp of water.

Method – mix the beaten egg with the cornflour in a large bowl to create a batter. Stir in the pork and Sean with the salt and white pepper.

Heat the ground nut oil in your wok. Once the oil is hot and shimmering carefully lower your pork into the oil. Fry for 3 / 4 minutes until lovely and golden brown. You might need to do this in batches and the more you cram into your wok the more you lower the temperature of the oil.

Sieve the oil as this can be reused. Keep at least 1 tbsp of the oil in the wok and heat. Add the diced peppers and the ginger constantly stirring so the ginger doesn’t catch. Cook for 2 minutes or so.

Add the pineapple chunks and their juice from the tin and bring it to a nice boil.

Season the wok with the soy sauce, rice wine vinegar & brown sugar then as the liquid reduces add the cornflower to thicken the sauce. Tip the pork back in and coat well.

I think it’s taken me longer to type this than it took to cook!!!

Using the juice for the pineapple chunks is a real winner. Just perfect.

Thanks for reading.