Ingredients

What you will need :

1/3 cup corn flour

1/3 cup plain flour

2 eggs, whisked

2 tsp chicken salt

Pepper

600g pork scotch fillet, diced

Oil, for frying

20ml oil, extra

1 red onion, chopped

1 yellow capsicum, sliced

1 red capsicum, sliced

800ml sweet and sour sauce

Coriander, to garnish

Steamed rice, to serve

Instructions

Combine corn flour, plain four, egg and chicken salt, pepper and whisk to batter forms.

Heat oil in Scanpan HaptIQ wok to 170C.

Place pork into batter until well coated and deep fry in batches for 4-5 minutes or until crispy and pork is almost cooked. Drain oil.

Add 20ml extra oil and stir fry onion and capsicum for 2-3 minutes, add sweet and sour sauce, battered pork and simmer for 5 minutes.

Serve with rice and garnish with coriander.