Make the slurry by combining
Corn Starch (1 Tbsp)
Water (3 Tbsp)
. Mix well and set aside.
In a large mixing bowl, add the pork,
Light Soy Sauce (1/4 cup)
Ground Black Pepper (1 tsp)
. Mix together and set aside.
To make the coating, in a separate bowl, add
All-Purpose Flour (1 cup)
Salt (1/2 Tbsp)
Corn Starch (1 cup)
, then mix until evenly distributed. Add a few pieces of
Pork Shoulder (1.5 lb)
at a time and coat well. Place the coated pieces on a plate and set aside. Repeat the process for the remaining pork slices.
In a frying pan, heat
Frying Oil (4 cups)
over medium heat. Add 4-5 pieces of the coated pork at a time into the oil and fry for about 3 minutes or until golden brown. Take the pieces out to drain the excess oil and leave 3 Tbsp oil for stir-fry.
In a skillet, add 3 Tbsp of oil over medium-high heat. Add the
and stir fry until softened. Add
Red Bell Pepper (1)
and continue to stir fry for about 2 minutes.
Chicken Stock (1/2 cup)
Sweet and Sour Sauce (1 bottle)
, and the starch and water mix, and stir to combine. Simmer for 2 minutes, reduce heat to medium-low until the sauce starts to thicken.
Give the slurry a mix and add a little bit at a time, until it reaches your desired consistency.
Add the pork and
Fresh Pineapple Chunks (1 can)
and stir to coat well with the sauce. Remove from the stove and serve immediately with
Spring Onions (to taste)