THE NEON TANG-LACQUER

(Our Play on Sweet and Sour Pork)

THE NEON TANG-LACQUER

Ingredients: 500g Pork shoulder (cubed), 3 tbsp Cornflour, 1 Egg, 100ml Pineapple juice, 2 tbsp Rice vinegar, 2 tbsp Tomato passata, 1 tbsp Soy sauce, 1 Green pepper (petals), 1 Red onion (petals), 100g Pineapple chunks...

Ingredients

  • 500g Pork shoulder (cubed)
  • 3 tbsp Cornflour
  • 1 Egg
  • 100ml Pineapple juice
  • 2 tbsp Rice vinegar
  • 2 tbsp Tomato passata
  • 1 tbsp Soy sauce
  • 1 Green pepper (petals)
  • 1 Red onion (petals)
  • 100g Pineapple chunks

Cooking Method

  1. The Coat Dredge pork in egg and cornflour; fry in 180°C oil until very crispy and golden.
  2. The Scorch In a fresh pan, high-heat stir-fry the peppers, onions, and pineapple until charred at the edges.
  3. The Bloom Add the tangy silk mix with a 30ml splash of water; boil until it thickens into a bright, sticky lacquer.
  4. The Marriage Toss the crispy pork into the sauce until every cube is glistening and coated.
  5. The Final Flourish Finish with a sprinkle of fresh spring onions for a hit of raw aromatics.

Cuisine: Asian

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