Ingredients
200-300g of Malaysia Pork (Shoulder Butt)
1 Fresh Pineapple
1 Red Bell Pepper
½ Cup of Corn Flour
2-3 tbsp of White Vinegar
4- 5 tbsp of Ketchup
2-3 Cloves of Garlic
1 Red Onion
1-2 tbsp of Sesame Oil
4-5 tbsp of Soy Sauce
2-3 tbsp of Sugar
4-5 Dashes of Pepper
Canola Oil
Fresh Parsley
Method
- Prepare the Pork
- Rinse the pork and pat dry, then cut it into cubes.
- Season with salt, pepper, soy sauce, and sesame oil, mixing until evenly coated.
- Coat the seasoned pork cubes with cornflour.
- Fry the Pork Cubes
- Heat canola oil in a pot and fry the pork cubes until golden brown.
- Remove and set aside.
- Make the Sauce
- In a bowl, combine the sugar, soy sauce, white vinegar, ketchup, and water.
- Stir until the sugar has fully dissolved.
- Set it aside.
- Prepare the Vegetables
- Slice the bell pepper, cut the pineapple into bite-sized chunks, mince the garlic, and slice the onions.
- Assemble
- Heat a pan and sauté the vegetables for 1–2 minutes, or until aromatic.
- Add the pork cubes and pineapple chunks, and cook for another 2–3 minutes.
- Pour in the sauce and stir well until the sauce thickens and coats the ingredients evenly.
- Garnish with fresh parsley.
- Plate and enjoy!
A recipe from the digital series Raid My Fridge! — in partnership with Mediacorp.
