- 750g pork shoulder, without bones, cut into large chunks
- 1 tsp turmeric powder
- 2 heaped tsp curry powder
- 1 tsp salt
- a little bit of water
- oil for deep-frying
Ingredients for Sauce:
- 3 cloves garlic, minced or grated
- 1-inch or 2.2cm fresh ginger, minced or grated
- 1 tsp curry powder
- 1 heaped tsp chillli paste (I mixed 1 tsp chilli powder with a little bit of water to make a paste)
- 3 tbsp tomato ketchup (I used Heinz)
- 2 tbsp honey
- 150ml water
- 1 large or 2 medium onion(s), sliced into rings
- 1/2 lime, juiced (optional)
- Combine turmeric powder, curry powder and salt in a large bowl and mix well.
- Add in pork and coat evenly. Leave to marinate for at least 30 mins.
- Heat enough oil in a deep wok to cover pork pieces. Test with the tip of a wooden chopstick, if it bubbles around chopstick, then it’s ready for deep-frying. Slowly put in pork cubes into hot oil and deep-fry till cooked and golden brown. Keep aside. (I shallow-fried pork cubes instead of deep-frying.)
- Discard oil but keep abt 3 tbsp oil in wok.
- Re-heat wok on medium high heat. Sautee ginger-garlic paste till fragrant, abt 3 mins.
- Add tomato ketchup, chilli paste, curry powder and honey and stir to combine. Add a little water to loosen-up mixture.
- Add in fried pork cubes and stir to coat thoroughly with sauce.
- Add onion rings and add salt to taste, stirring to mix. Add in the rest of water. Let it simmer and stir occasionally till sauce thickens to the consistency desired, and onions are cooked, abt 10-15 mins.
- Add lime juice, if wished and serve immediately.
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