Ku Low Yok

Ingredients:
300g pork, with fat
Corn flour for coating pork

500ml oil for deep-frying
1 green capsicum, sliced
1 tomato, cut in wedges
1 onion sliced
100g pineapple, sliced

Marinade
½ tsp salt
½ tsp sugar
1 tbsp oyster sauce
½ tsp sesame oil
1 egg
1 tbsp shaoxing wine
1 tsp bicarbonate of soda
3 tbsp water

Sauce
1 tbsp plum sauce
3 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp sugar
1 tsp salt
½ tbsp white rice vinegar
100ml water

Instruction:

Coat pork cubes with corn flour and deep-fry in hot oil until golden brown. Dish and drain.

1 tbsp oil in wok, stir-fry capsium, onion and cucumber until fragrant. Pour in sauce and bring to cook until thick.

Add up deep-fryed pork and mix well. Dish up and serve.

Crusine: Chinese