Ingredients:
- 400 g pork (bite-sized pieces)
- 1/2 cup cornstarch (for coating)
- 1 egg
- Oil for frying
For the sauce:
- 3 tbsp ketchup
- 2 tbsp sugar
- 2 tbsp vinegar (rice vinegar preferred)
- 1 tbsp soy sauce
- 1/2 cup pineapple chunks
- 1/2 cup bell peppers (red/green)
- 1 tsp cornstarch + 2 tbsp water (slurry)
Instructions (PRO):
Coat the pork:
Dip pork pieces in beaten egg, then coat with cornstarch until evenly covered.
Fry until crispy:
Heat oil to 170–180°C (340–355°F).
Fry pork in batches for 5–7 minutes until golden and crispy.
Remove and drain on a rack.
Make the sauce:
In a pan, combine ketchup, sugar, vinegar, and soy sauce.
Bring to a simmer and add pineapple and bell peppers.
Thicken the sauce:
Add the cornstarch slurry and cook until thick, glossy, and smooth.
Combine:
Add the fried pork and toss quickly until fully coated in the sauce.