Ingredients

The following ingredients have 4 Servings
  • 150 g pork (pork butt or pork belly without skin)
  • 1 cup fresh pineapple
  • 1/2 green bell pepper ( , cut into small pieces)
  • 1/2 red bell pepper (, cut into small pieces)
  • oil for deep frying ( , as needed )
  • 1 cup cornstarch, divided ( , for coating)
  • 1 small egg
  • 2 slices ginger
  • 1/2 tsp. salt
  • 1/2 tbsp. light soy sauce
  • 1 tbsp. vegetable cooking oil
  • 1 tsp. minced ginger
  • 1 tsp. minced garlic
  • 1 tsp. minced spring onion white
  • 1/2 tbsp. sugar
  • 2 tbsp. ketchup
  • 4 tbsp. water
  • 1/4 tbsp. rice vinegar
  • 1/2 tbsp. light soy sauce
  • 1/2 tbsp. cornstarch + 2 tbsp. water

Instruction

  • Cut the pork into small cubes and place them in a large bowl. Add salt, ginger and light soy sauce. Set aside for 15 minutes. Crack the egg in and then mix in around 1/4 cup of cornstarch. 
  • Add 1/2 cup of cornstarch in a plate and coat the pork cubes with starch.  Make sure each piece is dry and isolated.
  • Prepare other side ingredients. And prepare the sweet and sour sauce in advance.  Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry over small fire. until aroma with low fire. Then fry the ketchup for a while and then add water, light soy sauce, rice vinegar, sugar and water starch. Simmer for around 1 minute until the sauce is well thickened.   
  • Heat up enough cooking oil for deep-frying. When the oil just began to have movements on the surface, put the pork pieces to deep frying until pork pieces become golden brown. Move out and drain the oil.
  • Add a very little amount of oil in wok and fry pineapple cubes and bell peppers until soft. 
  • Add well made sweet and sour sauce in.  Around 4 tablespoons.
  • Return fried pork cubes and toss the wok quickly to make each pieces of the pork coated with sweet and sour sauce. Serve hot.