Ingredients
- MAIN INGREDIENTS-
- 400g Pork loin, cut into 1/2 inch thick slices
- 150g Green beans, chopped into 1cm slices
- 1/2 Red capsicum, diced into 1cm pieces
- 1 Tbls sesame oil
- 1.5 Cups oil for frying
- MARINADE INGREDIENTS-
- 1 Tbls oyster sauce
- 1 Tbls Shaoxing (Chinese cooking wine)
- 2 Tbls water
- 1/4 tsp white pepper
- 1/2 tsp salt
- BATTER INGREDIENTS-
- 1/2 Cup flour
- 2 Tbls cornflour
- 1 tsp baking powder
- 1/2 tsp salt
- 3/4 cup water
- 1 Tbls oil
- SAUCE INGREDIENTS-
- 5 Tbls Chinese red vinegar, (see notes)
- 1 Tbls rice wine vinegar
- 4 Tbls ketchup
- 1.5 Tbls hoisin sauce
- 4 Tbls sugar
- 2 Tbls water
- 1 tsp cornflour mixed with 1 Tbls water (slurry)
- NOODLES INGREDIENTS-
- 200g Fresh chow mein noodles (see notes)
- 1 Tbls sesame oil
- 1 tsp soy sauce
- GARNISH-
- Toasted sesame seeds
- Red chilli, thinly sliced (optional)
Method
- MARINATE-
- Combine the oyster sauce, shaoxing wine, water, pepper and salt in a shallow container.
- Slice the pork to 1/2 inch thick slices against the grain, and add to the marinade. Set aside.
- SAUCE-
- Prepare the sauce, add the red vinegar, rice wine vinegar, ketchup, hoisin sauce, sugar and water to a small bowl and mix well. In a separate bowl make your cornflour slurry with 1 tsp cornflour and 1 Tbls water. Set the sauce and slurry aside for later.
- BATTER-
- Combine the flour, cornflour, baking powder, salt and water in a shallow dish and mix until there are no lumps. Stir in 1 Tbls oil just before frying.
- VEGETABLES-
- Heat 1 Tbls of sesame oil in a wok or pan on high heat.Add in your green beans and capsicum and toss until slightly charred (1-2 minutes), scoop them out into a bowl and set aside.
- NOODLES-
- Add 1.5 cups of oil to the same wok or pan and heat to medium high heat. Toss the sesame oil and soy through the noodles. Arrange half of the noodles into a disk shape and slide into the hot oil. Fry until they start to crisp up and turn golden. (2-3 minutes) Flip the noodle cake over and fry the other side for another minute or so. Remove from the pan and drain on paper towel. Repeat with the second noodle cake.
- PORK-
- Reduce the heat to medium and place the pork pieces into the batter one at a time, let the excess batter drip off, slide each piece into the oil making sure they don't touch each other and stick together. You may need to do this in batches. Cook the pork for about 2 minutes and remove with a slotted spoon.
- Once all of the pork pieces have been cooked turn the heat up to medium high and fry the pieces again until crispy and golden. Remove and drain on paper towel.
- SAUCE-
- Empty the oil from the wok and wipe out with a ball of paper towel. Add the sauce and boil for 2 minutes. Add in the cornflour slurry and boil for another minute. Slide the pork pieces into the sauce and coat well. Remove from the heat.
- SERVING-
- Place a noodle cake onto the plate, top with the green bean mix and place the pork pieces on top. Drizzle over some of the sauce and garnish with toasted sesame seeds and sliced chilli if using.
- NOTES-
- Chinese red vinegar can be hard to find, most Asian grocery stores do stock it but if you can't find it you can use rice wine vinegar instead.
- Fresh chow mein noodles are recommended, if you can't find any locally you can use dried noodles, just follow the directions on the packet to cook them first.
Product used in recipe
- LEE KUM KEE - LKK HOI SIN SAUCE 240G
