Created by QueenBea on March 7, 2014
Step 1: Mix together the sliced pork, soy sauce, 1/2 tablespoon of the marmalade, 1/2 tablespoon of the rice vinegar, garlic and pepper; place in refrigerator for 20 to 30 minutes.
Step 2: In the meantime, mix together the ketchup, remainder of marmalade, oyster sauce, remainder of the rice vinegar, Worcestershire sauce, honey/agave nectar, brown sugar and ginger.
Step 3: Mix together the water and cornstarch and mix well with the ketchup mixture; set aside.
Step 4: Toss the pork mixture with the flour in a large re-sealable plastic bag.
Step 5: Bring 3 tablespoons of the vegetable oil to high heat in a non-stick wok or large non-stick skillet.
Step 6: Remove the pork pieces, shaking off any excess flour and fry until cooked through about 4-5 minutes depending on how thick you sliced the pork.
Step 7: Remove from pan and place on a paper towel lined plate and set aside.
Step 8: Bring the remainder of the oil to high heat in the same skillet and cook the vegetables until they are softened to desired doneness, I like mine a bit a la dente.
Step 9: Add the cooked pork and pour the ketchup mixture over this.
Step 10: Heat though until sauce starts to stick to the meat.
Step 11: Serve over cooked rice or cooked glass noodles.