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21 December 2012,02:08 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Mix the flour, baking powder and salt together in a bowl. Slowly add the water and keep stirring until you have a smooth batter.
  • Mix about 6 tablespoons of the pineapple syrup with the stock or water, corn flour, ketchup, fish sauce and sugar or honey in a small bowl until smooth.
  • Heat the oil in a wok over a medium heat. It is ready when a little batter sizzles immediately when dropped in.
  • Coat half the pork in the batter and lower each slice into the oil. Deep-fry for 4 - 5 minutes or until nicely browned. Drain on kitchen paper. Repeat with the remaining pork.
  • Remove most of the oil in the wok, and stir-fry the garlic over a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the carrot, onion, pepper and stir-fry for 3 - 4 minutes. Add the cucumber, pineapple, tomato and pineapple syrup mixture, and stir together for 1 - 2 minutes.
  • Taste and adjust the seasoning. Return the pork to the pan and gently mix with the sauce.
  • Spoon on to 4 warm serving plates and garnish with coriander leaves.


  • 250 grams Self-raising flour 
  • 2 teaspoons Baking powder 
  • 1 teaspoon Sea salt 
  • 300 ml Water 
  • 250 grams Pineapple sliced in light juice 
  • 4 tablespoons Vegetable stock or water 
  • 1 tablespoons Corn flour 
  • 4 tablespoons Tomato ketchup 
  • 2 tablespoons Fish sauce 
  • 100 grams Caster or brown sugar 
  • Cooking oil for deep frying
  • 500 grams Pork fillets, finely sliced
  • 5 Garlic cloves , finely chopped
  • 2 Carrots, cut into matchsticks
  • 2 Red Onions, thinly sliced
  • 2 Red peppers 
  • 2 Cucumbers, cut in half lengthways, thinly sliced
  • 2 Tomatos, cut into quarters
  • Coriander leaves to garnish

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