Sweet And Sour Rambutan Pork 榶醋红毛丹肉

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

(A)
1/2 tsp bi-carb
1/2 tbsp corn flour

(B)
2 tbsp soy sauce
2 tbsp sesame oil
Dash of pepper

(C)
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

(D)
3 tbsp water
1 tbsp corn flour

Method:
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

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