Ingredients
- 1/2 lb. pork tenderloin, cut into bite size pieces
- 1/2 green bell pepper and cut into pieces
- 1/2 red bell pepper and cut into pieces
- 2 stalks scallions only the white part, cut into 2 inch length
- 1 piece fresh / canned pineapple ring, cut into small pieces
- 1 clove garlic, finely chopped
- oil for frying
Marinade
- 1 teaspoon light soy sauce
- 1/2 teaspoon corn starch / flour
- 1/2 teaspoon rice wine or apple cider vinegar
Frying batter
- 2 oz. all-purpose flour
- 1 oz. corn starch
- 1/2 teaspoon baking powder
- 1 egg
- 1/2 cup water
- 1 teaspoon cooking oil
- 1 pinch salt
Sweet and Sour sauce
- 1 1/2 tablespoons tomato ketchup
- 1 teaspoon plum sauce
- 1/8 teaspoon Chinese apple cider vinegar
- 1/2 teaspoon Lea & Perrins Worcestershire sauce
- 1 teaspoon oyster sauce
- 1 teaspoon corn flour
- 1 teaspoon sugar
- 2 tablespoons water
Instructions
- Cut the pork tenderloin into pieces and marinate with the ingredients for 15 to 20 minutes.
- Mix the sweet and sour sauce ingredients well and set it aside.
- Strain the dry ingredients of the frying batter and then add in the egg, water and cooking oil to form a thick batter.
- When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated.
- In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces untill they turn golden brown.
- Dish out and drain on paper towels.
- Heat up a wok or pan and add in some cooking oil.
- Add in the chopped garlic and stir-fry it untill it turns light brown.
- Add in the bell peppers and pineapple pieces.
- Stir them untill you can smell the peppery aroma from the peppers.
- Add in the sweet and sour sauce.
- As soon as the sauce thickens, transfer the cooked pork into the pan and stir well with the sauce.
- Add in the chopped scallions and do a quick stir.
- Do a few quick stirs, dish out and serve hot with steamed white rice.
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