I love the addition of the fresh tomatoes and mint that really compliment the flavor of the Fried pork and pineapple. What was key is that both the pork and the pineapple were sliced paper thin.
I would not as a rule plan this dish for an early AM breakfast but could not stop eating once I took a bite.
If you like sweet and sour you’ll love this. If you don't, you'll probably change your mind with the first bite.
Bon Appetit!
Sauce:
1 ½ Cups Rice Wine Vinegar
2/3 Cup Chinese Cooking Wine (Shaoxing)1 cut Caster Sugar
Sea salt flakes
Ginger to taste, peeled and thinly sliced
Mix in a saucepan over low heat until sugar is dissolved. Increase heat to high and bring to a boil. Cook 20 minutes or until thickened.
Vegetable Oil
1 cup rice flour1 ¼ cups sparkling mineral water
¾ pound thinly sliced pork
Thinly sliced fresh pineapple
Heat vegetable oil to 375 degrees. Place the rice flour and mineral water in a bowl and whisk until smooth. Dust the pork and pineapple with a little extra flour. Shake to remove excess. Dip into batter and lightly coat. Deep fry for 2 minutes or until lightly golden. Drain on a paper towel.
2 long red chilies, sliced
2 green onions, cut into pieces¼ pound cherry tomatoes, sliced
1 cup mint leaves
Mix with a combination of chili, green onion, tomato and mint. Arrange on plates with the pork, pineapple and drizzle with the sauce.
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