This is an adaptation of a traditional Chinese dish, so well-known that it has become international. Serve with fried, or plain, rice or noodles.
4 tablespoons soy sauce
1-inch piece fresh root ginger, peeled and grated
12 lb. pork fillets, cut into small cubes
3 tablespoons cornflour sufficient vegetable oil for deep-frying
2 tablespoons vegetable oil
1-inch piece fresh root ginger, peeled and finely chopped
2 large carrots, scraped and thinly sliced on the diagonal 1 large red pepper, white pith removed, seeded and thinly sliced
1 large green pepper, white pith removed, seeded and thinly sliced
1 lb. canned pineapple chunks
1 tablespoon soy sauce
3 tablespoons wine vinegar
3 tablespoons soft brown sugar
J, teaspoon salt
2 tablespoons cornflour dissolved in 6 tablespoons water
In a cup, combine the soy sauce and the ginger together. Put the pork cubes into a medium-sized mixing bowl and pour over the soy sauce mixture. Using a large spoon, turn the pork cubes over in the marinade. Cover the bowl and set it aside for 1 hour.
In a small mixing bowl, mix the eggs and cornflour together, stirring until they are well blended and the mixture is smooth. Pour the batter over the pork cubes and mix well with a spoon.
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
Fill a deep-frying pan one-third full with the oil. Place the pan over moderately high heat and heat the oil until it registers 360CF on a deep-fat thermometer or until a small cube of stale bread dropped into the oil browns in 50 seconds.
Reduce the heat to moderate and add the pork cubes. Fry them for 5 to 6 minutes or until they are crisp and dark brown.
Using a slotted spoon, transfer the pork cubes to an ovenproof dish. Cover the dish with aluminium foil and place it in the oven while you make the sauce.
In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the ginger, carrots and the peppers and fry, stirring constantly, for 3 minutes. Stir in the pineapple chunks with the can juice, soy sauce, vinegar, sugar and salt and bring the mixture to the boil. Boil the sauce for 1 minute, stirring constantly. Remove the pan from the heat and stir in the cornflour mixture. Return the pan to the heat and cook, stirring, until the sauce is thick and translucent.
Remove the pork cubes from the oven. Pour the sauce over the pork and serve immediately.