Sweet And Sour Rambutan Pork 榶醋红毛丹肉

500g lean pork (I use pork shoulder)
285g Canned rambutan
Potato flour for coating
Coriander leaves to garnish

1/2 tsp bi-carb
1/2 tbsp corn flour

2 tbsp soy sauce
2 tbsp sesame oil
Dash of pepper

200ml stock or water
6 tbsp each of sugar, vinegar, ketchup / Gluten Free Ketchup
2 tbsp each of cooking wine, lychee juice
2 tsp salt

3 tbsp water
1 tbsp corn flour

Cut the pork into cubes, marinade in (A) overnight to tenderize the meat.
The next morning add (B) and continue to marinade for a few hours
Coat the meat with potato flour
Air fry at 180C for 15 mins or until golden brown
In a wok or saucepan, add (C) and bring to boil
Thicken with (D)
Mix in the lychee and pork then stir quickly
Garnish with coriander before serving


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s