I am not a fan of sweet food, but there are exceptions and this is one of them. The crunchy pork pieces are given more flavour by the tangy plum sauce. This dish is best served with Yang Chow fried rice.
400g pork belly, cut into 1 inch pieces
1 Broccoli head, cut into florets
1 carrot, sliced into strips
3 cloves garlic, crushed
1/2 cup water or vegetable broth
1 tsp Chinese cooking wine or sake
1/4 teaspoons salt
1/2 teaspoons pepper
1 dash sugar
1 large egg white
4 1/2 tablespoons corn flour
2 cups plum sauce
2 tablespoons toasted sesame seeds
2 spring onions, chopped
In a bowl, combine the 11/2 teaspoons corn flour, cooking wine, salt, pepper and sugar. Marinate the pork in this mixture for 2 hours or up to overnight.
In a separate bowl, mix the egg and the remaining corn flour to make a thin batter for the pork.
Heat some vegetable oil in a wok or deep fryer. Coat the pork in batter and deep fry until golden brown. Drain the excess oil using paper towels or you can place the fried pork in a strainer.
In a large saucepan, heat 2 tablespoons of vegetable oil. Saute the garlic for 2-3 minutes. Add the carrots and broccoli. Pour in the broth and let it boil. Let it simmer until the liquid evaporates and the vegetables are soft. Stir-fry for another 3-5 minutes. Add the fried pork and the plum sauce. Mix well until the vegetables are coated in sauce.
Transfer to a plate and sprinkle with sesame seeds. Garnish with spring onions and serve with rice.
Photo Courtesy Of: a little tune