Ingredients

• 400g/14oz pork tenderloin fillet
• cut into thin strips
• 2 tbsp vegetable oil
• 1 tsp salt
• 8 tbsp rice flour or potato flour
• or cornflour
• 150g/5½oz caster sugar
• 150ml/5fl oz rice wine
• 75ml/3fl oz grapefruit juice
• 4 tbsp soy sauce
• 2 red chillies
• finely diced
• 2 tsp chilli flakes
• 10cm/4in piece fresh root ginger
• finely grated
• 1 tbsp vegetable oil
• 1 red onion
• finely sliced
• 1 red pepper
• cut into triangles
• 1 green pepper
• cut into triangles
• ½ small pineapple
• cut into small pieces
• 2 garlic cloves
• finely sliced
• 2 tbsp groundnut oil
• 200g/7oz basmati rice
• cooked and cooled
• 2 free-range eggs
• lightly beaten
• 2 tsp sesame oil
• 4 spring onions
• finely sliced
• 3 tbsp chopped coriander leaves
• ¼ head spring cabbage
• finely shredded
• ½ tsp salt
• ½ tsp soft brown sugar
• 2 tsp dried scallop
• grated

Directions

• For the pork
• heat a deep fat fryer to 190C/375F
• or alternatively heat vegetable oil in a deep-sided
• heavy based pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Toss the pork strips with the vegetable oil.
• Place the salt and rice/potato flour into a bowl
• add the pork and toss to coat each piece thoroughly.
• Lower the pork pieces carefully into the fat fryer a few at a time
• and cook
• in batches
• for 2 minutes. Remove the pork pieces from the hot oil
• and drain onto kitchen paper.
• For the sauce
• heat a frying pan until hot
• add the sugar and heat til it becomes a caramel
• then carefully add the rice wine
• grapefruit juice and soy sauce and bring to the boil. Add the chopped chillies
• chilli flakes and ginger and cook for a few minutes until the sauce thickens a little.
• Heat a wok until hot
• add the vegetable oil
• onion
• peppers and pineapple and stir fry for 3-4 minutes until just tender. Add the garlic and cooked pork to the sauce and cook for 1-2 minutes
• tossing the pork so it gets a good covering of the sauce.
• For the egg fried rice
• heat a wok until hot
• add the oil and rice and stir fry for 2-3 minutes until hot through. Mix the eggs and sesame oil in a bowl with a fork. Add the eggs to the rice and continue to stir-fry for 2-3 minutes or until the eggs have set and the mixture is dry.
• Place the cabbage in the deep fat fryer for 2 minutes
• drain and sprinkle with the salt and sugar and toss.
• Pile the fried rice onto a plate and spoon the pork alongside
• spooning extra sauce over the top. Serve the crispy cabbage on top of the pork
• with the grated scallop.