Sweet and sour pork

Cut the pork into 2.5 cm cubes, season with salt, add the soy sauce, toss and leave for 15 minutes.

Cut the peppers and onion into 2.5 cm squares and the pineapple into chunks of the same size.

Mix the ketchup, vinegar, sugar, 1 tbsp of the starch and 100 ml of water.

Mix the egg into the pork, then add the remaining 5 tbsp of starch and toss until every piece has a thick coating.

Heat the oil in a deep saucepan to 170 °C, when bubbles form around a wooden chopstick dipped in. Fry the pork in batches for 5–6 minutes until golden and drain on paper towels.

Lower the pieces in one at a time, away from you, and keep water out of the oil or it will spit. Never leave hot oil unattended.

Heat the oil to 190 °C and fry all the pork again for a minute until crisp. Cut one piece open: there should be no pink inside.

Heat 1 tbsp of the frying oil in a wok and stir-fry the onion and peppers over high heat for 2 minutes. Add the pineapple and cook for another minute.

Stir the sauce, pour it into the wok and cook, stirring, for a minute until thick and glossy.

Add the pork, toss quickly and serve straight away while the coating is still crisp. Done!