Ingredients
Main Ingredients
- Woolworths or Coles 2kg Pork Rolled Roast
- 1/4 cup Lee kum kee soy sauce
- 1/4 cup Ayam sweet chilli Sauce
- 1/4 cup Honey
- 4 TBS Brown sugar
- 2tsp yeo's sesame oil
- 1/4 tomato sauce of choice
- 2tsp crushed ginger
- 2tsp crush garlic
- 2 TSP corn flour
- 2 TBS chicken stock powder
- 1/2 eschallots
- Oil for frying
Method
- Unroll your roast pork cut ties and push down to flatten, grab a sharp knife and begin to slice 2cm slices rind and all till all roast is sliced, now cut slices into 1 to 2 cm cubes (we found 2cm to be better as meat will shrink in cooking process)
- Fill a large pot with warm water and add chicken stock, bring to boil add pork pieces. Bring to boil and then turn back to simmer 20mins (handy hint, scoop of froth as simmering as this will keep your broth nice and clear and u can use to make won top soup or other dishes next day or serve with this recipe)
- Remove pork pieces and drain from broth (don't forget to save your broth), pat dry with paper towel.
- Add enough oil to deep fry in wok or deep fryer, fry till crispy and golden brown. Drain on paper towel
- In a wok or large saucepan combine sauces, sugar, ginger, and garlic bring to a simmer toss in fried pork pieces to coat and simmer another 3/5 mins allowing coating to become thick and glossy and giving pork pieces the best coating.
- Serve with boil rice, fried rice etc or just eat it by itself for that sweet savory sticky treat. Can also serve on half skewers for that perfect entre for your family or friends party.
Product used in recipe
- Yeo's - Pure Sesame Oil
- Lee Kum Kee - Premium Soy Sauce
