Publications
Serves 6
Preparation time: 1 hour, plus marinating time
Cooking time: a few minutes per batch
• 600 g pork fillet, cut into 1.5cm cubes
• cornflour
• oil for deep-frying
MARINADE
• 60 ml light soy sauce
• 45 ml dark soy sauce
• 30 ml brown sugar
• 1 clove garlic
• 1 knob ginger, peeled and julienned
• 5 ml sesame oil
BATTER
• 150 g self-raising flour
• 50 ml cornflour
• 5 ml baking powder
• pinch of cayenne pepper
• 330 ml Sprite, ice cold
1 Whisk all the marinade ingredients together and mix through the pork; marinate for at least an hour in the refrigerator. Remove and let the meat reach room temperature before cooking it.
2 Mix the dry ingredients for the batter and beat in the fizzy cold drink gradually until just mixed.
3 Drain the marinated pork and sprinkle with cornflour. Heat 750ml oil in your wok – test the temperature with a drop of batter (it must bubble immediately and not sink, but it also shouldn’t brown too quickly). Dip a few cubes into the batter at a time and fry until golden brown. Drain on paper towel and repeat until all the meat has been fried. Serve with a sweet-and-sour sauce and rice or noodles.
