500g Lean pork steak
2 egg whites
1 teaspoon salt
5 tablespoons corn flour
1 green pepper
100 g canned pineapple
2 spring onions
1 tomato
4 tablespoons sugar
4 tablespoons rice vinegar
2 tablespoon soy sauce
6 tablespoons tomato paste
oil for deep frying
1 teaspoon sesame oil
Cut pork into cubes 2-3 cm. Marinate with egg whites, salt, and 2 tablespoons corn flour for 15 minutes. coat each cube in dry cornflour. cut the green pepper, pineapple and spring onions into 2-3 cm pieces. Peel and chop the tomato. mix the sauce with sugar, vinegar, soy sauce, tomato paste, 1/2 cup of water and 2 tablespoons cornflour.
Heat oil in a pan and deep fry the coated pork pieces over a high heat for 3 minutes. remove and drain. Re-heat oil and fry pork for another 1-2 minutes. Drain well. Heat 2 tablespoons oil in a pan and stir fry the onion, pepper and pineapple. Pour in the sauce and bring to a boil. add the pork. serve with white rice. Hǎo wèikǒu
