-
Clean and cut the pork into 7 cm
pieces.
-
Put the pork in a pan with enough
water to cover and cook for 30 minutes.
-
Peel the cucumber, quarter it
lengthwise and remove the core.
-
Cut each quarter into 2 cm pieces.
-
Quarter the onion and tomatoes.
-
Cut into 2 cm pieces.
-
Remove seeds from capsicum and cut
also into 2 cm pieces.
-
Prepare gravy: Mix together 1/2
teaspoon salt, sugar, vinegar, tomato sauce, chili sauce and sesame
oil with 1/2 cup water.
-
Heat oil for deep frying.
-
Roll the seasoned pork in the
remaining corn flour and fry over high heat until cooked and crispy.
-
Drain off the oil from the pan
leaving just 1 tablespoon.
-
Fry the onion quarters for 1 minute
then add the gravy mixture.
-
Bring to boil.
-
Add the capsicum, tomatoes and
cucumber pieces.
-
Thicken gravy with 1/2 teaspoon
corn flour blended with 2 tablespoons water.
-
Season to taste, and add the fried
pork pieces.
-
Turn the heat off immediately.
-
Serve hot garnished with spring
onions.