Ingredients:
400g Pork Belly (cut into cubes)
1 can Canned Pineapple (cut into cubes)
Half of each Red, Green and Yellow Bell Peppers
1/2 pcs Onion (sliced)
150g Dried Hawthorn Berries (rinsed)
200 ml Water
150g Corn Starch
7 to 8 sections Scallion
700ml Cooking Oil
3 Tbsps Corn Starch Mixture
(that is 2 tsps of Corn Starch + 3 Tbsps of Water = Corn Starch Mixture)
Marinade:
2 tsps Light Soy Sauce
2 tsps Oyster Sauce
2 tsps Granulated Sugar
2 tsps Shaoxing Wine
1 pc Egg (beaten)
Ingredients for the Sauce:
3 Tbsps Ketchup
1 Tbsp Lemon Juice
100ml Water
3 tsps Granulated Sugar
Instructions:
1. Rinse and drain the Pork Belly Cubes, Marinate for 30 mins.(except Egg Wash) and set aside.
2. Rinse the Bell Peppers. Cut into halves, remove the seeds, then cut into dice and set aside.
3. Rinse the Onion, peel it and cut into dice and set aside.
4.Mix the Sauce ingredients, stir it well and set aside.
5. Heat up 200 ml of water on high heat. When the water boils, add Hawthorn Berries. Stir briefly, put on the Lid and let Cook for 8 mins.Turn Off Heat, filter and reserve the cooking liquid.
6. Add Egg Wash into the marinated Belly Cubes, stir it well ,and coat with Corn Starch (press the Corn Starch on each belly cubes) and let rest for 15 mins.
7.Heat up 1 Tbsp of Cooking Oil on Hight Heat, Saute the Onion, Bell Peppers and Scallion sections for 1 min. Take out and set aside.
8.Heat up a pot/wok with 700ml of Cooking Oil on High Heat. When the oil boils, add the Belly Cubes. Reduce heat to medium and Fry for 4 to 5 mins. Turn off Heat, take out and set aside.
9.Turn the heat back to high. Return the Belly Cubes to the pot and fry for 3 mins. Take out and set aside.
10. Heat up 1 Tbsp of Cooking Oil in a wok on High Heat and return the sautéed Onion, Bell Peppers and Scallion in the wok and followed by the Pineapples and the Mixed Sauce, Cook Until Boils. (Stir it intermittently).
11. Finally add the Corn Starch Mixture into the wok and Stir Until the Sauce Thickens. Immediately toss the fried Belly Cubes into the wok. Stir Well to Coat and serve. Enjoy!
