Ingredients (for 4):
- Pork collar butt - 400 g
- Soy sauce - 1 tbsp
- Salt - 1/8 tsp
- Egg - 1
- Chinese yellow wine - 2 tsp
- Corn starch - 1/4 cup
- Oil - 3 cup
- Sesame oil - 1 tsp
- Pineapple - 1 can
- Red bell pepper - 1
- Green chili - 2
- Garlic - 2 cloves
- Sauce
- Red vinegar - 2 tbsp
- Brown sugar - 2 tbsp
- Soy sauce - 1 tsp
- Chicken stock - 1/4 cup
- Tapioca starch - 1 1/2 tbsp
- Salt - 1/8 tsp
Procedures:
1. Cut the pork collar butt into cubes about 2.5 cm in size.
2. Marinate the pork with soy sauce, egg, salt, Chinese yellow wine. Then add corn starch to mix well.
3. Cut the pineapple into chunks.
4. Remove the seeds and cut the green chili and red bell pepper into pieces.
5. Mix the sauce.
6. Heat the saucepan with oil, and when the temperature reaches about 200 degree Celsius, put the pork pieces to deep fry. Use chopsticks to separate the pork pieces to avoid sticking together.
7. Remove the pork pieces when they float and drip dry the excess oil.
8. Sieve the pieces from the oil, and then heat up the oil again. Put the pork pieces to deep fry again so the surface is crisp. Then remove.
9. Put the red bell pepper and green chili to deep fry briefly. Then remove.
10. Heat the wok with 2 tsp of oil, then add the smashed garlic to cook until fragrant. Then remove the garlic.
11. Add the sauce after stirring well, then add the pork pieces to stir well so the pork is coated with the thickened sauce.
12. Add the pineapple, green chili and red bell pepper to stir well. Season with sesame oil.
13. Serve.
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