Sweet And Sour Pork

Ingredients
for 2 servings

MARINADE

200 g (½ lb) pork, chopped into bite size pieces
1 teaspoon salt
1 teaspoon corn flour
1 egg
DEEP FRYING

100 g (1 cup) corn flour
500 mL (2 ½ cups) oil
SAUCE

2 tablespoons oil
2 teaspoons garlic, crushed
½ green bell pepper, chopped
½ red bell pepper, chopped
150 g (⅔ cup) pineapple
50 g (¼ cup) white caster sugar
50 mL (¼ cup) rice vinegar
2 tablespoons ketchup

Preparation
In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.
Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated.
In a medium-sized saucepan, heat the oil to 350˚F (180°C).
Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.
For the sauce, place a frying pan over a medium heat and add the oil.
Sauté the garlic until fragrant, then fry the peppers until soften.
Add in the pineapple and warm thorough.
Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil.
Add the chicken to the frying pan and coat everything evenly with the sauce.
Serve top with sesame seeds.
Enjoy!