- 350–400 g pork fillet
- 1/2 t salt
- 2 t rice wine vinegar
- 1 t soya sauce
- 2 T cornflour
- 1 free-range egg white
- canola oil, for frying
- 4 spring onions (white parts only), finely chopped
- 1 t crushed ginger
- 1/2 t crushed garlic
- 1/4 t crushed chilli
- 1/2 cup good-quality chicken stock
- 1/2 cup naartjie juice
- 1 t honey
- 1 T hoisin sauce
- 4 spring onions (green parts), chopped, for sprinkling
- For the soya-sesame noodles:
- 250 g medium Chinese egg noodles
- 125 g Tenderstem broccoli tips
- 5 baby bok choy, halved lengthways
- 3 T soya sauce
- 3 T sesame oil
Slice the pork into strips. Mix the pork with the salt, then mix in the vinegar, soya sauce and 1 T cornflour. Add the egg white and mix by hand until well coated. Allow to stand at room temperature for 30 minutes.
Drop the pork into a saucepan of boiling water for barely a minute. Drain.
Fry in batches in medium-hot oil until nicely coloured. Set aside.
In a clean pan, heat 2 T oil. Stir in the spring onion. Cook, stirring, for barely a minute. Stir in the ginger, garlic and chilli. Pour in the stock and naartjie juice and bring to a simmer. Stir in the honey and hoisin sauce, then add the fried pork and heat through. Mix the remaining cornflour with 1 T water and stir in until the sauce thickens. Serve with the soya-sesame noodles.
To make the soya-sesame noodles, bring a large saucepan of water to the boil. Add the noodles and vegetables and simmer for 4–5 minutes, or until the noodles are tender. Drain and mix with the soya sauce and sesame oil.