This is a classic Chinese dish. Once you have all the ingredients together it is, like all these recipes, very quick and easy. Do not be afraid of cooking the pork as it is very simple - just get the oil really hot and use a slotted spoon to add and remove the pieces, making sure they are well coated with the batter. Do a few at a time and it doesn't take long.
450g lean pork, cut into 2cm cubes (or pork belly)
2 tsp ground white pepper
2 tbsp chinese rice wine
2 tsp sesame oil
2 tbsp corn flour
1 tsp salt
1 egg, beaten
2 tbsp each of plain flour & corn flour
oil for frying
65g brown sugar
2 tbsp tomato ketchup
2 tbsp rice vinegar (or white vinegar)
1 tbsp brown sauce
1 chicken stock cube
2 tbsp sweet chilli sauce
1 small can unsweetened pineapple pieces
1 bell papper (or 2 different coloured halves), chopped
1 medium onion, roughly chopped
2 cloves garlic with a thumb-sized piece of unpeeled ginger, blitzed together
Combine the ground pepper, rice wine, sesame oil, corn flour & salt. Add the pork and leave to marinate for at least 3 hours.
Meanwhile, for the sauce, place the sugar, ketchup, rice vinegar , brown sauce, stock cube, chilli sauce and juice from the pineapple in a saucepan and gently heat until thickened. Leave to cool.
Add the egg, plain flour and extra corn flour to the pork marinade and mix well until sticky.
Heat some oil in a small wok or pan, to a depth of 2cm. When the oil is hot, fry the pork pieces 4 or 5 at a time and set aside to keep warm.
In a different pan or wok, flash-fry the vegetables with the garlic and ginger and pineapple in 1 tbsp oil until the onion is soft. Add the sauce and bring to the boil. Add the pork, mix thoroughly, heat through and serve with plain rice.