|1/2 tsp||baking powder|
|3 cup||ginger beer|
|500 g||pork fillet — cut into cubes|
|sea salt and freshly ground black pepper|
|oil — for deep frying|
|1 cup||tomato sauce|
|2 Tbs||soy sauce|
|1/2 cup||pineapple — juice|
|1||red pepper — sliced into squares|
|1||green pepper — sliced into squares|
|1||pineapple — fresh, sliced|
|fresh coriander — to serve|
In a bowl whisk together the flour, cornflour and baking powder, then add enough ginger beer to form a batter, whisking all the while. Season well.
Heat the oil in a small pot, season the pork, dip in the batter and then fry in the oil until golden on all sides. Repeat until all the pork is cooked; drain on paper towel.
For the sauce: Place all the ingredients in a pot, bring to a boil and simmer for 10 minutes. Remove from heat; set aside.
Heat peanut oil in a wok, add vegetables and stir-fry. Toss in the pork and then pour over the sauce to coat everything.
To serve: Top noodles with pork and garnish with fresh coriander.
Recipe reprinted with permission of Fairlady.
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