Main Ingredients:

1 pound pork fillet
2 tablespoons soy sauce
1 tablespoon sherry
1 tablespoon brown sugar
1/4 small onion
2 tablespoons cornflour
1/2 pint chicken stock
pinch salt
2 tablespoons vinegar
1 large carrot
1 standard egg
oil for deep frying

Cooking Preparation of the Recipe:

Cut the pork into small shreds. Mix 1 tablespoon soy sauce with the sherry and a pinch of sugar. Peel and finely chop the onion and add with the soy sauce mixture to the pork. Toss well to coat all the pork pieces. Blend 1 tablespoon cornflour with a little of the chicken stock, then pour in the remainder, the rest of the soy sauce and sugar, the salt and vinegar. Peel and finely shred the carrot. Beat the egg well. Heat 1 tablespoon of the oil in a small pan and fry the carrot pieces for 2 minutes, stirring all the time. Add the sauce mixture, bring to the boil, stirring while it thickens then simmer gently while you cook the pork. Coat the pork pieces in the egg then toss in the rest of the cornflour. Deep fry for 4 to 5 minutes until cooked and tender, drain well and pile on a serving plate. Pour on the sauce and serve with 3 ounces plain boiled noodles per person.

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