Ingredients (for 4):
- Pork rump - 300 g
- Salt - 1 tbsp
- Onion - 1/2
- Green bell pepper - 1/2
- Red bell pepper - 1/2
- Canned pineapple - 1
- Garlic - 2 cloves
- Soy sauce - 1/2 tbsp
- Rice wine - 1/2 tsp
- Sugar - 1/2 tsp
- Egg - 1
- Flour - 2 tbsp
- Tapioca starch - 2 tbsp
- Red vinegar - 4 tbsp
- Red sugar - 4 tbsp
Procedures:
1. Cut the pork rump into small pieces.
2. Soak the pork in 500ml of water, adding 1 tbsp of salt, for 30 minutes.
3. Cut the onion into petals.
4. Cut the green and red bell pepper into pieces.
5. Drain the water from the canned pineapple, and cut the pineapple into chunks.
6. Drain the water off the pork, then marinate with minced garlic, soy sauce, rice wine and sugar for 15 minutes.
7. Mix the red vinegar with red sugar, until the sugar fully dissolves.
8. Whisk the egg and add to the pork.
9. Coat the pork with the mixture of flour and tapioca starch. Heat 200ml of oil to 180 degree Celsius, then put the pork in to deep-fry for 3 minutes, under medium heat. Cover with lid. When steam comes out from the lid, turn to low heat.
10. Flip the pork over, raise to medium heat again and continue to deep fry for another 3 minutes.
11. Remove the pork, drip off the oil, and keep for later use.
12. Heat the wok with 1 tbsp of oil, then pour in the onion petals to stir-fry until softened.
13. Pour in the sauce and continue to stir-fry until it thickens.
14. Add in the red and green bell pepper. Continue to stir fry briefly.
15. Add in the pork pieces. Continue to stir fry until the sauce is stuck onto the meat, and no sauce is left at the bottom.
16. Add in the pineapple and mix well.
17. Serve.
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