2 eggs (1 is actually enough)
40g potato starch
Oil for deep-frying
2 garlice cloves, chopped coarsely
2 stalks of spring onions, chopped
1/4 yellow capsicum, cubed
1/4 red capsicum, cubed
60g "Woh Hup" sweet & sour sauce
3 slices of canned pineapple, cutted into chunks
1. Place pork in a bowl with the eggs & 1 tsp of salt. Mix to coar the pork & set aside for 1 min.
2. Tip the potato starch into a large, shallow dish. Toss the pork cubes in the starch, dusting off any excess.
3. Heat up oil to a depth of 3cm in a wok & deep fry the pork cubes on low heat for 6-8 mins, until the are golden brown & float to the surface. Remove from oil & drain on kichen towels.
4. Fry garlic, capsicums & spring onions with 2 tbsps of oil in another wok on medium heat until frangrant. Add in the sweet & sour sauce. Give a good stir and add the fried pork, along with the pineapples. Giving them a good toss for about 2 mins. Serve hot.