Method

1. Chop the pork and vegetables into bite-sized pieces.
2. In a bowl, combine the salt, corn flour and egg with the pork chunks and mix well, ensuring that the pork is well coated. Cover the bowl and let it marinate in the fridge for about 20 minutes.
3. Place the corn flour in a large bowl. Take the marinated pork chunks and toss them in the corn flour until they are evenly coated. The corn flour will help create a crispy and delicious outer layer when deep-fried.
4. Heat the oil to 180°C in a medium-sized saucepan. Deep fry the pork pieces, coated in corn flour, in the preheated oil for about 3-4 minutes. Fry them until the coating turns golden brown, and the pork is fully cooked throughout. Once done, set the deep-fried pork pieces aside on a plate lined with kitchen towels to drain excess oil.
5. Prepare a frying pan and heat oil over medium heat. Sauté the minced garlic in the hot oil until it becomes fragrant.
6. Next, fry the sliced peppers in the pan until they soften. Add pineapple chunks to the frying pan with the sautéed garlic and peppers and warm thoroughly.
7. Stir in the sugar, vinegar, and ketchup into the pan and mix everything well. Bring the mixture to a boil, ensuring the sauce thickens and coats the ingredients beautifully.
8. Now, add the deep-fried pork pieces back to the frying pan, gently tossing them to coat everything evenly with the sauce. Once the pork is coated and heated through, your dish is ready to be served.