I watched the poor souls on Australian Masterchef attempting to make this with no guidance the other night and simply had to make it! It is much better than getting a takeaway!

Serves 4

  • 450g pork (I used shoulder, but loin works too)
  • 1 tbsp shaoxing rice wine or dry sherry
  • 1 tbsp light soy sauce
  • ½ tsp toasted sesame oil
  • 1 tsp salt
  • 1 green pepper
  • 1 red pepper
  • 1 large carrot
  • 5 spring onions
  • 1 egg, beaten
  • 2 tbsps cornflour, plus extra for dusting
  • 450ml groundnut (peanut) oil or vegetable oil for deep frying
  • 75g tinned lychees, drained, or fresh orange segments (I used 1 blood orange)

For the sauce

  • 150ml chicken stock
  • 1 tbsp light soy sauce
  • 2 tsp dark soy sauce
  • 1/2 tsp toasted sesame oil
  • 1½ tbsps Chinese white rice vinegar or cider vinegar
  • 1 tbsp sugar
  • 2 tbsps tomato ketchup
  • ½ tsp salt and
  • 1 tsp freshly cracked white pepper (important)
  • 2 tsps cornflour

To make

  • Cut the pork into 1 inch cubes.
  • Put them in a bowl with the rice wine, light soy sauce, sesame oil and 1 teaspoon salt and leave to marinate for at least 20 minutes.
  • Cut the peppers into 1 inch squares.
  • Cut the spring onions into 1 inch pieces.
  • Peel the carrots and cut them into 1 inch pieces.  Place in a pan of boiling water and cook for 4 minutes.  Drain and set aside.
  • Mix the egg and cornflour in a bowl until they are well blended into a batter.
  • Lift the pork out of the marinade and dust in cornflour then place into the batter, coating each piece well.
  • Heat the oil in a large wok, deep pan or deep fat fryer (be careful!) and fry until golden brown.  Drain on paper towels (important)
  • To make the sauce, combine the chicken stock, soy sauces, sesame oil, vinegar, sugar and tomato ketchup with ½ teaspoon of salt and 1 teaspoon of white pepper.  Place in a pan and bring to the boil.
  • Add the vegetables and stir well.
  • In a small bowl, blend the 2 teaspoons of cornflour with 1 tablespoon of water.  Stir this mixture into the sauce and bring back to the boil, then turn the heat down to a simmer.
  • Add the lychees or oranges and the pork.

Mix well then serve with some egg fried rice.