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Mix 2 tbsp cornstarch with 4 tbsp water to a smooth paste. In a saucepan, bring the vinegar, sugar, salt, tomato paste, soy sauce, and sesame oil to a boil. Stir in the cornstarch paste and simmer for 1 min. Stir in the bamboo slices and pineapple with its juice. Simmer over medium heat for 7 mins. In a bowl, mix the egg yolk, 3/4 cup flour, 3/4 cup cornstarch, 3/4 cup water, and a pinch of salt until smooth. Allow to rest for 15 mins. Beat the egg white to stiff peaks and fold in. Cook the rice in boiling salted water according to the package instructions. Heat the oil in a deep fryer or saucepan to 340°F. Place 3 tbsp flour on a plate, roll the pork skewers in it and knock off any excess. Dip in the batter, then deep fry for 3-4 mins, until browned. Allow to drain on paper towels. Fluff the rice and serve with the pork skewers and pineapple sauce.
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Mexican tamarind candy — sweet, sour, spicy, salty snack tradition
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
Copper core = instant heat response — delicate sauces, custards
1.5mm copper — ultimate thermal responsiveness for delicate sauces