five-spice and pinch of salt. Leave to marinade in the fridge for 20 minutes.
Fill a deep-fat fryer or a large
deep
heavy-bottomed pan half full with vegetable oil. Heat to 180C (until a breadcrumb sizzles and goes brown when dropped into the oil.). (CAUTION: Hot oil can be dangerous. Don't leave unattended.)
In a shallow dish
mix the egg with 2 tablespoons cornflour. Put the remaining cornflour in a separate dish. Dip the pork into the dry cornflour
shake off excess
then coat in the egg batter.
Carefully lower into the hot oil. Take care not to fry too many at once. When golden-brown remove and drain on kitchen paper.
For the sauce
put the stock
soy sauce
sesame oil
vinegar and ketchup in a pan and bring to the boil. Add the peppers and spring onions
simmer for 2 minutes.
Mix the cornflour with the orange juice and add to the pan to thicken the sauce. Bring to the boil then simmer until thickened.
Add the pork
mix well for one minute.
For the seaweed
deep-fry the shredded leaves for 1-2 minutes until bright green and crispy. Drain on a plate with kitchen roll and season with sugar and salt.
To serve
place the sweet and sour pork in a shallow serving dish with the crispy seaweed on the top and the rice in a separate serving bowl.
