Ingredients:

¡±         4 taels (150g) Pork

¡±         1 piece Canned pineapple ring

¡±         1 green pepper

¡±         1 red chilli

Seasonings for pork:

¡±         ½ tsp salt

¡±         2 tsp Worcestorshire sauce (›Ú¥Ä)

¡±         1 tsp light soya sauce

¡±         shakes of pepper

Sweet and sour sauce:

¡±         2 tbsp sugar

¡±         2 tbsp tomato ketchup

¡±         2 tbsp vinegar

¡±         1 tsp cornflour

¡±         5 tbsp water

Coating for pork:

¡±         ½ beaten egg and 2 tbsp cornflour

Method:

1.      Clean, dry and cut pork into cubes about 1¡¨ x 1¡¨ (2.5cm). season it and leave to marinate for at least 20 mins.

2.      Clean, de-seed green pepper and red chilli and cut into diamonds.

3.      Cut the pineapple ring into 6 pieces.

4.      Add all sauce ingredients in a bowl and mix well. Beat the egg.

5.      Coat the pork with the beaten egg, then with cornflour.

6.      Deep fat fry until cooked.

7.      Drain the oil from the wok. Heat 1 tbsp oil in the wok, add green pepper and red chilli and stir fry for 1 min. Add in the pineapple and the sauce. Stir until it thickens. Off heat.

8.      Add in the cooked pork and mix. Dish up and serve hot.

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