600g pork loin cut into 1-2 inch cubes 60g cornflour 60ml vegetable oil Sauce: 60g caster sugar 3-4 tablespoons ketchup 60ml white wine vinegar 60ml apple cider vinegar 80 ml good quality pineapple juice 2 tablespoons light soy sauce 2cloves of garlic chopped or minced 1 inch stem of ginger finly chopped 1 tablespoon cornflour Garnish: Sliced green onions Sesame seeds
In a large bowl, toss the pork pieces with the corn flour, well, so every piece is covered. Set aside. Add all the "Sauce" ingredients to a bowl and whisk together to combine. Set aside. Add the vegetable oil to a large pan over medium-high heat. Once the oil is hot, add the pork and fry on medium-high heat until crispy and golden. Toss the pieces to make sure you cook them evenly. Cook until golden and crispy, about 7-10 minutes. Drain excess oil from pan. Give the sauce a quick stir, as some ingredients are on the bottom of the bowl, and add it to the pan. Stir to coat well the pork for about 30 seconds to 1 minute, until sauce has thickened. If the sauce is not as thick as you want, mix separately 1 tablespoon of corn flour with 2 tablespoons of water and add it to the pan. Wait for the sauce to start to boil, after that remove the pan from heat. Garnish with green onions and sesame seeds. Serve immediately with rice or over a nice baked potato!
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.