• Ingredients:

Sweet and Sour Sauce:

1 tablespoon oil;

1 green capsicum (pepper), finely sliced;

75 g (21/2 oz/1/3 cup) sugar;

3 tablespoons rice vinegar;

1 and 1/2 tablespoons light soy sauce;

1 and 1/2 tablespoons tomato paste (puree);

1/4 teaspoon sesame oil;

4 tablespoons chicken stock;

3 teaspoons cornflour (cornstarch);

Pork Balls:

2 eggs, lightly beaten;

100 g (31/2 oz) cornflour (cornstarch);

900 g (2 Ib) piece centre-cut pork loin, cut into 2 cm (3/4 inch) cubes

oil, for deep-frying;

• Instruction:

To make the sauce, heat a wok over high heat, add the oil and swirl to coat. Add the capsicum and stir-fry for 1 minute. Add the sugar, rice vinegar, soy sauce, tomato paste, sesame oil and stock and bring to the boil, stirring. Combine the cornflour with 1 tablespoon of water and stir to form a smooth paste. Add the mixture to the sauce and bring to the boil, stirring, until the sauce thickens; Remove from the heat and keep warm; Mix together the beaten egg, cornflour and 3 teaspoons of cold water in a large bowl. Add the pork and toss until well coated in the mixture; Fill a wok two-thirds full of oil and heat to 180C (350F), or until a cube of bread dropped in the oil browns in 15 seconds. Add the pork in batches and cook for 3-4 minutes, or until golden brown and crispy. Drain on paper towels. Remove the oil from the wok and wipe clean. Return the sauce to the wok and heat through for about 1 minute. Add the pork, toss well to coat and serve.