Ingredients
1 kg pork shoulder, in small cubes
1 tsp SIDS SALT & PEPPER
1 cup cornflour
¼ cup SIDS RASPBERRY VINEGAR
2 tbsp GF soy sauce
¼ tsp garlic powder
¼ cup spring onions, fine chopped
1 cup brown sugar
¾ cup orange juice
2 cups rice bran oil
Directions
Sprinkle SIDS SALT & PEPPER all over the pork. Toss the pork to distribute the seasoning. Let it stand for 20 minutes. Meanwhile, heat the oil in a cooking pot. Once the oil becomes hot, dredge the pork in cornflour then deep fry for 5-8 minutes until the colour turns golden brown and the texture becomes crisp. Remove pork from the cooking pot and place in a large mixing bowl then set aside.
Make the orange glaze by combining orange juice, SIDS RASPBERRY VINEGAR and soy sauce in a saucepan. Stir then boil. Add the garlic powder and brown sugar then stir and cook until the liquid reduces by half. Pour the glaze all over the pork.
Transfer to a serving bowl. Sprinkle the chopped spring onions on top.
