Here are a couple of updates to the originally printed recipe below.

• The serving size of 12 assumes that you are making this for a buffet with lots of other side dishes. This dish was in my chapter “Life of the Party”. Then again, it is inadequate and would only feed 4 given our bigger appetites. You could therefore double the amount of protein as well as the seasoning ingredients, except for the amount of salt. Otherwise, it will be too salty. Agak agak and add salt sparingly. You can always add more salt when you finish the sauce.
• You could also soften the tomato wedges by adding to the sauce while it is simmering.
• In step 5, if the oil from frying the pork looks too cloudy, discard it and add 2 tablespoons of fresh oil.

This blog recipe is for the Rangoon Sisters who seem to like Lingham’s chilli sauce too!

The sauce ingredients listed below bear testament to a colonial heritage. I believe this recipe was adapted by a Hainanese chef. These chefs – largely working behind the stoves of private colonial clubs, homes of British civil servants and kitchens of army barracks – pioneered the art of marrying British food products like HP Sauce with Chinese ingredients.

You can also substitute the 300g or 10 ½ pounds of pork with the same amount of fish fillet or 600 g or 1 pound 5 ½ ounces of large prawns. In this instance, leave out the sodium bicarbonate and water to the marinade.

makes 12 servings

Ingredients

• 300g or 10 ½ ounces pork (shoulder)
• ¼ teaspoon soda bicarbonate
• 1 teaspoon salt
• ½ teaspoon sugar
• 1 tablespoon water
• 1 egg yolk
• ½ tablespoon cornflour
• 6 cups oil for frying, preferably peanut oil*
• Cornflour for frying

Sauce

• 10 tablespoons water
• 1½ teaspoons salt (according to taste)
• 1 teaspoon sesame oil
• 4 tablespoons sugar (you could half the amount)
• 4 tablespoons tomato ketchup
• 1 tablespoon Lea and Perrins sauce
• 1 tablespoon A1 or HP Sauce
• 1 ½ to 2 tablespoons vinegar
• ½ tablespoon chili sauce, preferably Lingham’s

slurry

• 1½ tablespoon cornflour
• 2 tablespoons water

garnish

• 1 large onion, skinned and cut into wedges
• 3 stalks spring onions, discard white portion, cut into 2.5 cm or 1 inch pieces
• 1 red chilli, seeded and cut into shreds
• 1 cucumber, skinned and cored, sliced finely
• 1 tomato, cut into wedges

* Peanut oil (Asian brand) imparts a nice flavour. It also has a high smoke point and is especially suitable for deep-frying.

1. Cut the pork into 2.5 cm or 1 inch cubes and marinate in the sodium bicarbonate, salt, sugar, water and egg yolk. Sprinkle the ½ tablespoon of cornflour and mix well to coat. Leave aside for at least 15 minutes.
2. Prepare the sauce by combining all the sauce ingredients. Prepare the slurry separately and set aside.
3. Heat a deep Dutch oven or wok and add in the oil. Dredge the marinated pork in the cornflour and deep fry until lightly golden and crispy, turning once over halfway through. Remove and transfer to a tray lined with absorbent paper.
4. Fry the pork a second time for crispiness. Transfer to a serving dish.
5. Remove the oil, leaving only 2 tablespoons of it. Stir-fry the onion wedges. Pour in the sauce, bring to a boil and then lower to simmer. Add the slurry a bit at a time to thicken. Pour the sauce over the fried pork and garnish with spring onions, red chilli, cucumber and tomato. Serve immediately.

Copyright © 2012 Sharon Wee. All rights reserved.