INGREDIENTS

• 1 lb Pork shoulder loin
• 1/2 Teaspoon of salt
• 1 pinch white pepper
• 1 Teaspoon of sesame seed oil
• 1/2 Cup of flour
• 4 Tablespoon of corn starch
• 1 Teaspoon of baking soda
• 1 Teaspoon of oil
• 1.25 Cups of water + 4 Tablespoons of water
• 1/3 Cup of sugar
• 1/2 Cup of white vinegar
• 2 Tablespoon of Ketchup
• 1/3 Cup of Green Pepper
• 1/3 Cup Red Pepper
• 9 Chunks of Pineapple

DIRECTIONS:

STEP 1 – CUTTING AND MARINATING THE PORK

• First cut up the pork into 1/2 inch cubes and place them in a bowl.
• To marinate the pork add salt, white pepper and 1 Teaspoon of sesame seed oil

STEP 2 – MAKING THE BATTER

• In a bowl, add flour, 4 Tablespoon of corn starch, baking soda, 1 Teaspoon of oil, and 3/4 Cup of water. If it is too thick, add some more water to the batter.

STEP 3 – DEEP FRY THE PORK

• Deep fry the shrimp at 350 degrees until the pork is golden brown or for around 5 minutes. Once the pork is cooked, set the pork aside.

STEP 4 – SAUCE

• In a bowl add sugar, vinegar, 1/2 cup of water, and ketchup. Mix it all together well

STEP 5 – COOKING THE SAUCE

• Add the sauce into the wok and let it boil.
• Next add the fruits to the wok (pineapple and green peppers)
• To thicken the sauce, whisk together 2 Tablespoon of cornstarch and 4 Tablespoon of water in a bowl and slowly add to your stir-fry until it’s the right thickness.
• Add the pork to a plate and add the sauce and fruits on top of the shrimps