#panghanda

Ingredients

for 2 servings

MARINADE

1/4kg pork, chopped into bite size pieces

1 teaspoon salt and pepper

3 tbsp corn flour

2 eggs

DEEP FRYING

1 cup corn flour 

2 ½ cups oil 

SAUCE

2 tablespoons oil

2 teaspoons garlic, crushed

½ green bell pepper, chopped

1 onion, chopped

1 can pineapple chunk

2tbsp white sugar 

1/4 sugar vinegar

2 tablespoons ketchup

1 carrot, chopped

1 tbsp cornstarch

Preparation

In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes.

Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. make it 2nd coat by returning in marinated bowl and back to coated again.

In a medium-sized saucepan, heat the oil to 350˚F (180°C).

Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside.

For the sauce, place a frying pan over a medium heat and add the oil.

Sauté the garlic until fragrant, then add onion.

Add carrot and simmer in 2mins

Add ketshup,vinegar and juice of pineapple chunk simmer in 5mins before you can stir. simmer in 5-10 mins or until the carrot is cooked.

Add sugar and pineapple and 1/2 cup of water stir. add salt if needed. bring to boil.

Add bell pepper and stir in 2mins. Add the pork to the frying pan and coat everything evenly with the sauce.

mix 1tbsp corn starch in 2tbsp water mix well and put in a pan.stir. when the sauce is will become thickness. SERVE HOT. ENJOY.