Adam Liaw

Ingredients

• 500g pork belly, neck or loin, cut into 3cm pieces
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1 egg
• ½ cup cornflour
• canola oil for deep frying (approx. 1L), plus extra
• 1 small carrot, peeled and cut into irregular chunks
• 1 red capsicum, cut into irregular chunks (or a mix of different coloured capsicum)
• 1 onion, cut into large chunks
• 3 cloves garlic, crushed
• 8 cherry tomatoes, cut into wedges
• 150g fresh pineapple, cubed
• Sweet and sour sauce
• ¼ cup chicken stock (optional)
• ¼ cup white vinegar
• 2 tbsp Shaoxing wine
• 2 tbsp white sugar
• 2 tbsp soy sauce
• 1 tbsp tomato sauce
• 1 tbsp grated ginger, juice only
• ½ tsp cornflour (optional)