300g pork fillet, thinly sliced
pinch salt
pinch pepper
1 teaspoon sake (rice wine)
1 egg, beaten
2 tablespoons cornflour
2 tablespoons plain flour
pinch bicarbonate of soda
For the sauce
5 tablespoons black vinegar or balsamic
3 tablespoons sugar
3 tablespoons Shaohsing rice wine or sherry
2 tablespoons soy sauce
additional cornflour, for thickening


Season the pork with salt and pepper and mix well. Add beaten egg, 2 tablespoons cornflour, 2 tablespoons plain flour, and bicarbonate of soda. Rub the seasonings in by hand, until meats is evenly coated.
Heat oil until it reaches 180 degrees C. Fry the pork in batches until it is evenly browned; drain on kitchen paper and set aside.
Combine the ingredients for the sweet-sour sauce; 5 tablespoons vinegar, 3 tablespoons sugar, 3 tablespoons Shaoxing rice wine (or sherry), and 2 tablespoons soy sauce. Pour sauce into a preheated wok and bring to the boil. Add cornflour to thicken (or water to thin) until the sauce is the consistency you like.
Once sauce has thickened, add the fried pork and mix evenly with sauce. Dust the Pork with sesame seeds. Serve with hot steamed rice.