Sweet & Sour Pork - sichuan style

Ingredient
500 gm pork meat - this pork is near the belly called bu jian tian rou

1 green pepper (cut into pieces)
1 yellow pepper (cut into pieces)
2 red chillis (cut into pieces)
1 big yellow onion (cut into pieces)
1 tomato (cut into pieces)
1/2 can of cube pineapples (drain dry, discard the water)

Gravy:
4 tbsp water
1/2 tsp salt
4 tbsp sugar
2 tbsp black vinegar (chiang kiang brand)
2 tbsp white vinegar (rice vinegar)
3 tbsp tomato sauce (maggie brand)
2 tbsp plum sauce (kwong cheong thye brand)
1 tbsp chilli sauce (maggie brand)

Thickening (well-mixed in a bowl):
1 1/2 tbsp cornflour
2 tbsp water

Seasoning for the meat:
1 tsp salt
1 egg
1 tbsp water
1 tbsp pepper
1 tsp custard powder
2 tbsp cornflour

Coating
200gm of potato starch

Method
1. Cut the meat into small cube then put into a mixing bowl, add in salt, pepper, water & egg, use hand to mix well.

2. Add in custard powder, cornflour, mix and season them for 30 mins.

3. Prepare a mixing bowl with all the gravy, and stir them well.

4. Once 30 mins over, prepare a plate of potato starch, then put the seasoned pork into it, for coating, coat them well enough.

5. Wok hot, put in 2 cups of oil, once the oil is heated up, put in coated pork and deepfry, then once it turn abit brownish, scoop up and drain.

6. Reheat the wok again, once the wok is heated up, put in the deepfried pork into the wok for the 2nd time, just parboil a while and remove, drain dry.

7.Heat up 2 tbsp of oil, put in yellow onion, green pepper, yellow pepper, sprinkle some hua tiao wine, add gravy to cook.

8. Once the gravy is boiled, add in thickening, add tomatoes fry until a bit thicken, then add in pineapple & chillies, deep fried pork, then stir a while, off fire.

9. Dish up to the plate & serve.