Jungle Pork Stir Fry

Serves: 4

Cooking Time: 25 minutes


Quantity Ingredient
600 g Mt Mercer Pork Stir Fry Strips
4 tblsp Corn flour
4 tblsp Rice flour
¼ tsp Salt
¼ tsp Chilli ground
½ cup Vegetable oil to shallow fry
1 x 400 g Can mango slices, drained ½ cup liquid reserved
½ cup Brown sugar
1 tblsp Fish sauce
3 tblsp Kecap manis (dark sweet soy sauce)
1 tsp Vinegar
To serve Steamed Asian greens & steamed rice

Method: Hotplate or Wok

  1. Place the pork strips into a large plastic bag along with the cornflour, rice flour, salt and chilli powder. Shake well to coat evenly.

  2. Heat oil in a large wok over a medium high heat 3 - 4 mins (180⁰C).

  3. Place the reserved mango liquid, brown sugar, fish sauce, sweet soy and vinegar in a small saucepan and bring to the boil. Boil rapidly for 5 minutes. Add the chopped mango and return to the heat for 2 - 3 minutes.

  4. Cook the pork in 2 portions. Shallow fry pork for 3 - 4 minutes until golden brown, remove with a slotted spoon and drain on absorbent paper. Repeat with remaining pork. Keep warm.

  5. Place the crispy pork strips into a large bowl and pour over the jungle sauce and toss well. Serve hot with steamed Asian greens and steamed rice.
Notes: mango maybe replaced with pineapple.