• About 350g pork – I use loin steaks – thinly sliced on a bias to create thin but wide strips
• 250g rice flour
• 200ml water
• ½ tbsp bicarbonate of soda
• 2 tbsp light soy sauce
• 2 tbsp rice wine
• White pepper
• About 5 tbsp caster sugar
• About 3 tbsp lemon juice
• About 1 tbsp rice vinegar
• A 2 inch knob of ginger, peeled and julienned
• A red chilli, deseeded and julienned
• Two large spring onions, chopped in half and julienned
• Half a red pepper, diced
• Two garlic cloves, finely sliced
• Oil, for frying
• Salt
• Steamed rice to serve

Mix the pork with bicarb and leave to sit for at least 20 minutes. The bicarb will tenderise the pork, making for a better textural contrast when we eat.

Meanwhile, mix the soy, rice wine and white pepper together and get the rest of your knees ready. When twenty minutes have passed, mix the pork into this mix very thoroughly. Heat a wok half full of oil to 180c. While it’s coming to heat, mix the rice flour, water and a little salt together and pour over the pork, then massage into the pork, making sure that every piece is well covered. Carefully fry in two batches, allowing to drain on a wire rack over a board once cooked.

Empty all but a tbsp of the oil out of the wok, bring the pan back up to heat and add in your remaining knees – the ginger, chilli, spring onions, red pepper and garlic – then stir fry for a minute or two until just fragrant. Add the sugar, the lemon juice, the vinegar, a little more white pepper and perhaps 150ml of water from the tap. Bring to a boil, swirling and stirring as you go. Cook until the mixture coats the back of a spoon. Toss the fried pork through the sauce, taste for seasoning and serve with steamed rice.