Pork loin 200g
Pineapple 150g
Green pepper
Red pepper
Oil
Soya sauce
Black pepper powder
Salt
Egg
Flour
Ketchup
Vinegar
Sugar
Water
Cornstarch water
Method:
Cut the pork loin into 1.5cm chunk. Add 15ml soya sauce, black pepper powder, salt 3g, cornstarch 3g, 15ml oil and marinate for 30 minutes.
cut the pineapple as big as the meat chunks and also cut the red and green pepper separately.
Add the beaten egg in to the marinated meats and stir it.
Coat the meats with flour and sieve the extra flour.
Add the meats to the heat oil and deep fry them for 3 – 5 minutes till it is 80% cooked. Take out from the wok and drain the oil and put aside.
Combine the 3 tablespoons of ketchup, 2 tablespoons of vinegar, 1 tablespoon soya sauce, 1 tablespoon sugar and 100ml water and mix well and prepare for the cornstarch water.
Heat the wok and add the upper sauce into the wok and bring it to boil over medium level until frothy.
Add the cornstarch water and stir and cook until thicken.
Get the meats, pineapple, green and red pepper into the sauce and mix well. Serve.
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