A traditional Chinese dish, a family favourite and surprisingly quick to make. For an authentic touch, serve as part of a banquet of steamed vegetables, dim sum and rice.
- Cut pork into 3cm pieces. Place 2 tablespoons cornflour and five spice in a bowl. Whisk in egg, soy sauce and sesame oil until combined. Add pork and toss to coat.
- To make sauce, peel garlic and crush into a saucepan. Peel ginger, cut into julienne (matchsticks), then add to pan with tomato paste, vinegar, sugar and rice wine. Peel, core and cut pineapple into 3cm pieces. Halve tomatoes. Seed capsicum, cut into 3cm pieces and add to pan with pineapple and tomatoes. Bring to a simmer over medium heat, stirring occasionally to dissolve sugar, then cook for 20 minutes or until capsicum is tender but tomatoes are still holding their shape. Keep warm.
- Meanwhile, stir sesame seeds in a frying pan over medium heat for 2 minutes or until golden. Transfer to a bowl. Thinly slice onions and add to the sesame seeds with 1 teaspoon salt.
- Fill a frying pan or wok with 3cm oil. Heat over medium heat. Add remaining cornflour, plain flour and 2 teaspoons water to pork. Toss to coat. Fry pork, in 3 batches, for 3 minutes each side or until golden and cooked. Drain on paper towel.
- Combine pork and sauce. Scatter with sesame seed mixture. Serve with rice.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set