Directions

To Prep

1. Add all marinade ingredients in a mixing bowl. Add pork and mix to coat evenly. Set aside to marinade for at least 30 mins or up to 8 hours in the refrigerator.

To Cook

1. Add about 5cm of oil into a large pot and heat oil over high heat. To test if the oil is ready, dip a bamboo chopstick tip into the oil. If it bubbles vigorously around the chopstick, then the oil is ready.
2. Combine plain flour with cornstarch. Dredge pork pieces in flour mixture and gently lower the pieces into the oil to fry in batches. Fry for about 3-5 mins until they are lightly browned. Remove the pork pieces and drain over wire rack.
3. Once all the pork pieces are fried and drained, double fry the pork pieces for another 1 min or so until golden brown. Set aside to drain over wire rack.

To Prep Sauce

1. In a bowl, add constarch and water. Stir to combine until cornstarch is fully dissolved. Add brown sugar, soy sauce, pineapple syrup, vinegar and ketchup. Mix well and set aside.
2. In a wok, heat oil over medium-high heat. Add in onion and sauté until onion is translucent. Then add garlic and sauté till fragrant. Add capsicum and pineapple. Keep cooking until capsicum softens slightly.
3. Add slurry into the wok. Bring wok contents to boil then simmer until sauce thickens.
4. Lastly, add in the pork pieces and coat them evenly in the sauce. Dish out onto a serving plate, top with a sprinkling of sesame seeds, and serve!