1½ lb (750 g) pork (top loin is best, but belly will do if it is skinned), cubed

2 tablespoons light soy sauce

Pinch each of salt and pepper

Oil for salt and pepper

Oil for deep-frying

Sprigs of fresh coriander and fresh red chilies, sliced diagonally

Batter

10 heaping tablespoons flour

1 cup (250 ml) water

Dash of dark soy sauce

Pinch each of salt and pepper

Sweet and Sour Sauce

3 tablespoons white vinegar

1 tablespoon light soy sauce

2 cups (200 ml) water

½ cup (125 g) sugar, or to taste

1 tablespoon cornstarch

Pinch each of salt and pepper

1 small carrot, sliced thin, ½ green bell pepper, chopped and ½ cup (125 g) pineapple chunks (optional) or 1 small can Chinese pickled vegetables

METHOD

Season the pork with the light soy sauce, salt and pepper and set aside. Mix all the ingredients for the Batter together in a bowl. Mix all the Sweet and Sour Sauce ingredients together bowl and set aside.

Heat plenty of oil until very hot in a wok. Coat the seasoned pieces of meat with the batter and drop them one by one into the oil. Reduce the heat to medium and fry the pork pieces until they are dark brown. This will take about 20 minutes.

Heat the Sweet and Sour Sauce in a pan, stirring well until it boils. Add the fresh vegetables or pickled vegetables and the pineapple. Add the drained pieces of fried pork to the sauce, mix well and serve, garnishing with coriander and chilies.