Try this family favourite at home. This recipe features homemade marinade and sauce.


  • 200g tenderloin pork, thinly sliced

  • vegetable oil for frying

  • Marinade

  • 1 tbs sugar

  • pinch Chinese five spice powder

  • 1 tbs white wine vinegar

  • salt & pepper

  • Batter

  • 1 cup plain flour

  • 1/4 cup corn flour

  • 2 egg yolks

  • 1 cup milk

  • Sauce

  • 1/2 red onion, thinly sliced

  • 1/2 green pepper, cut into strips

  • 1/2 red pepper, cut into strips

  • 1 small tomato, skinned & quartered

  • 1/2 carrot, finely sliced

  • 50 ml tomato sauce

  • 1 tbs light soy sauce

  • 2 tbs white wine vinegar

  • 2 tbs olive oil

  • 1 knob of ginger, finely shredded

  • 1 clove garlic, finely chopped

  • 1 red chilli, finely sliced

  • juice of 1 lemon

  • 2 tbs cornflour mixed with a little cold water

  • 1/2 bunch coriander, roughly chopped

  • 1/2 bunch spring onions, roughly chopped


  • 1.

    In a large mixing bowl, combine pork, sugar, five spice, salt and vinegar. Marinate for at least half an hour.

  • 2.

    To make the batter, in a bowl, add plain flour, corn flour, egg yolks. Slowly add milk, whisking continuously, until mixture is fairly thick and all lumps are removed.

  • 3.

    Heat oil in a frying pan or wok to around 180C. Sprinkle the marinated pork with pepper. Dip the pieces of meat into the batter, tapping on the side of the bowl to remove any excess.

  • 4.

    Carefully drop battered pork pieces, one by one, into the pan. Cook in batches for 5 minutes or until crisp and golden. Transfer meat to a paper towel and set aside.

  • 5.

    To make the sauce, heat remaining oil & fry garlic, ginger and chilli until aromatic.

  • 6.

    Add the carrot, red onion, green and red peppers, stirring constantly. Season with a little salt and pepper and return pork pieces to the pan. Stir through spring onions, coriander and tomatoes. Pour over vinegar, soy sauce, tomato sauce and lemon juice. Add the cornflour mixture & simmer for about a minute or until the sauce begins to thicken.

  • 7.

    Serve with steamed rice.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 1840kj
  • Fat Total 131g
  • Saturated Fat 16g
  • Protein 43g
  • Carbohydrate 132g
  • Sugar 18g
  • Sodium 1656mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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