Materials:
450 g (1 lb) neck of pork, cut into 2.5 cm (1 inch) cubes
75 g (3 oz) cornflour
2 eggs
2 tablespoons water
600 ml (1 pint) vegetable oil
2 chillis, finely chopped
2 spring onions, finely chopped
1 red pepper, cored, seeded and diced
5 cm (2 inch) canned bamboo shoots, thinly sliced
2 tablespoons chicken stock
1 tablespoon wine vinegar
2 teaspoons tomtao ketchup
1 teaspoon salt


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Preparation time: 10 minutes
Cooking time: 8 minutes


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2. Reserve 1 tablespoon of cornflour and mix the remainder with the eggs and water to make a batter. Turn the pork in the batter until well coated.

3. Heat the oil in a wok until smoking, and deep-frying the pork until golden brown. Remove and drain.

4. Pour off all but 1 tablespoon of the oil and reheat. Put in the chillis, spring onions, red pepper and bamboo shoot. Stir-fry all together and then add half the chicken stock, the vinegar, tomato ketchup and salt. bring to the boil. Blend the remaining stock and stir into the wok, then return the pork to the wok to reheat.