RECIPE

Cut the pork into small chunks, and marinate it with the finely grated garlic, ginger, soy sauce and pepper. Leave it to marinate overnight or for at least a few hours.

Then cut the peppers, pineapple and any other vegetables of choice into chunks, and leave them aside. Mix the ingredients for the sauce and set them aside. Working in batches, coat the pork with the dry flour and let it rest for five minutes.

In a saucepan, heat some oil for frying the pork.

Coat the pork with flour again and add it to the hot oil. Fry it on both sides until it’s golden and crispy.

Don’t overcrowd the pan. Work in small batches to ensure that each chunk of pork is properly coated and fried. Once all the pork is fried, leave it too cool on a kitchen towel so that any excess oil is absorbed.

In the same pan, if there is no remaining oil or if it’s insufficient, add a few more tablespoons of oil, and sauté the chopped garlic and ginger until it’s fragrant. Add the peppers and onion wedges, and continue to cook – taking care not to overcook the vegetables. Include the pineapple pieces as well as any pineapple juice.

Pour in the sauce and bring it to a boil. Add the fried pork and let the dish simmer. If the sauce is too thin, add 1-2 tablespoons of cornflour that’s been made into slurry.

Serve on hot rice and enjoy!