Recipes..Deep-fried Vegemite Pork yummy

Ingredients
600g belly pork, rind removed, sliced 1cm thick, 2cm x 4cm, and tenderised with a meat mallet

2 egg whites
1/2 cup wheat starch flour (or substitute with tapioca flour/rice flour)

Marinade:
2 tbsp light soy sauce
� tsp thick soy sauce
� tsp Chinese five spice powder
� tsp salt

� tsp pepper
1 tbsp sugar
2 tbsp tapioca flour

Sauce:
1 tbsp light soy sauce
1 tbsp oyster sauce
1/2 tsp thick soy sauce (for colour)
1 tbsp Vegemite
1 tbsp maltose
1 tbsp honey
1 tbsp sugar (optional - add to taste)
Dash of pepper
2/3 cup water

Thickening:
1/2 tbsp cornflour mixed with 1 tbsp water

Method
Combine pork with marinade for 3-4 hours or overnight in the refrigerator.
Heat up oil in a wok for deep-frying. Using a fork, beat egg whites until frothy and almost doubled in volume. Dip a few slices of pork in the egg, and then toss in the wheat starch flour until coated evenly. Shake off excess flour and deep-fry the pork until golden brown and cooked. Drain on absorbent paper.
Heat a little oil in a wok and add sauce ingredients. Bring to a simmering boil, then add cornflour mixture and simmer until it reduces to a thick syrupy consistency. Taste and check for seasoning.? Add the pork and stir to coat evenly in the sauce for 1-2 minutes. Dish out onto a plate and serve with steamed jasmine rice.

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