Adapted slight from: A Glug of Oil
350 g Pork Tenderloin - Sub Boneless Chicken Breast
1/2 green bell pepper
1 Red Bell Pepper
2 Spring Onions - sliced
2 or 3 Pineapple Rings (from a can) and cut into small pieces
3 cloves Garlic - finely chopped
1 tablespoon grated fresh ginger
1-2 dried red chillies - cut into small strips or hot red chili flakes. (optional)
Peanut oil for stir frying.
1 teaspoon sesame oil
1 tablespoon Corn Flour
2 teaspoons Rice Wine - Shaoxing
4 tablespoons of Flour
1 tablespoon of Corn Starch
1 Egg – lightly beaten
Soda Water - just enough to make the batter thick
1 teaspoon Oil
A Pinch of Salt
Sweet and Sour Sauce:
5 tablespoons of Thai Sweet Chili sauce
2 Tablespoons Rice Vinegar
1 tablespoon Oyster Sauce
1 teaspoon Corn Flour
Mix the sweet and sour sauce ingredients together. Adjust sauce to suit own taste.
Cut the pork tenderloin into pieces and marinate with the ingredients for a good 20 minutes.
Make the batter - mix together the flour. salt and the corn starch. Mix in the egg, oil and enough soda water to make a thick batter. Add the pork pieces to the batter. Coat well.
Heat oil in deep fryer in deep fryer or a heavy pan. I use a vintage Griswold Cast Iron Dutch Oven to deep fry.
Fry the pork pieces until they turn golden brown. Remove when done and drain on kitchen paper.
Heat peanut oil in wok until smoking hot.
Add the onions and peppers (and hot red pepper) and stir fry for 30 seconds or so. Add the garlic and the ginger. Then add the pineapple pieces. Add the sweet and sour sauce. Now add the pork and toss to coat well with the sauce. Add the chopped green onion and serve over rice or noodles.