Sweet and Sour Pork

Marinade: 1 tbsp light soy sauce 1 tsp oyster sauce A pinch of white pepper 1/4 tsp salt 1 tsp sugar 1 egg 2 tbsp cornstarch Coating: 100g cornstarch 50g flour 1 tsp baking powder (optional, for a crispier texture) Sauce Mix well and set aside: 4 tablespoons tomato sauce 3 tablespoons white vinegar 3 tablespoons sugar 1 tablespoon light soy sauce 100 ml water 1 tablespoon cornstarch (mix with 2 tablespoons water to make a thickening agent)

Preparation Steps Step 1: Marinating the Pork Cut the pork into pieces about 3 cm in size. Add all the marinade ingredients. Mix well. Marinate for 20-30 minutes.

Step 2: Frying the Meat Coat the meat pieces evenly with flour. Oil temperature approximately 170℃. Fry for 4-5 minutes until cooked through. Remove and let rest for 3 minutes. Increase the oil temperature to 190℃ and fry again for 1 minute. The result will be: Crispy outer skin Juicy meat

Step 3: Stir-fry the side dishes Leave a small amount of oil in the pan. Stir-fry in the following order: Onion, green bell pepper, red bell pepper, pineapple Stir-fry for about 1 minute.

Step 4: Making the Sauce Pour in the prepared sauce. After bringing to a simmer: Add cornstarch slurry. Cook until: The sauce is thickened and glossy.

Step 5: Mix well Pour in the fried pork. Stir-fry quickly for about 20-30 seconds, ensuring each piece of meat is evenly coated with the sauce. Do not overcook, otherwise the outer skin will become soft.