400g pork fillets with bones
75g Chinese water chestnuts
50g tomato ketchup
0.5g curry sauce
0.5g sesame paste
- Leave only a narrow strip of bone on the fillets, beat the meat, with the side of a cleaver, horizontally and vertically three times, then cut perpendicular to the bone into strips.
- Slice the Chinese water chestnuts.
- Mix tomato ketchup, curry sauce, sesame paste, MSG, stock and orange juice, for the sauce.
- Deep-fry the fillets and sliced water chestnuts in oil until golden, pour in the sauce and thicken.