- 12 oz pork shoulder roast
- 2 cloves garlic, grated
- 1 knob ginger, grated
- 2 1/2 tablespoons soy sauce
- 3 1/4 tablespoons potato starch
- 3 1/4 tablespoons all-purpose flour
- 1 mango
- 3 tablespoons maple syrup (Amber)
- 2 1/2 to 3 tablespoons rice vinegar
- 1 red chili
- 1 large knob ginger
- Oil for frying
- Cut pork into 3 cm (1 1/8 in) slices, score both sides of each slice with a grid pattern, and cut into 3 cm (1 1/8 in) dice. Mix with garlic and ginger and leave for 30 minutes to flavor.
- Drain, mix potato starch and flour to make a the batter, coat the pork chunks well with the batter, and fry in hot oil until crispy and golden brown.
- Remove the mango skin, pit and cut into 2 1/2 cm (1 in) cubes.
- Bring maple syrup and rice vinegar to a boil in a wok and add the pork chunks and the red chilies. When the liquid is gone, turn the heat off, and gently add the mango.
- Plate and top with plenty of julienned ginger.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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