300g Pork Belly, slice widthway against the muscles in 1cm thickness
¼ Small pineapple, cut into small bite size chunks of about 1cm thickness
1 Onion, cut into 2cm wedges
27g/45ml Potato Starch
20g/15ml Shio Koji
Sun flower oil for frying
Sweet and sour sauce
30g/30ml Black vinegar
24g/20ml Soy sauce
6g/10ml Potato starch
2 frying pans are required
Pork Belly - Slice the pork belly width wise against the muscles into 1cm thickness. Mix with Shio Koji, leave to rest for 1 hour to overnight in the fridge. Just before cooking, add 27g/45ml Potato Starch and mix well.
Pineapple – Cut out a quarter of pineapple (you may use tinned pineapple). Cut width wise into 1cm thickness bite size pieces.
Onion – Cut into 2cm wedges.
Sweet and Sour Source – Mix all ingredients and put aside.
Preheat the deep enough frying pan with at least 1cm deep frying oil to 170C. Maintain the temperature.
Cook pork belly in 2 or 3 sessions depending on the size of your frying pan. Cook each side for 2 minutes or until it is cooked thoroughly, and the surface turns slightly brown and crispy. Turn over when one side is cooked.
Place the cooked pork on net or kitchen papers. Cook onions for about 2 minutes or until it turns slightly transparent.
In a clean frying pan, add the sweet and sour source, pork, onion and pineapple, cook over medium heat while continuously turning over the ingredients. It is ready when the sauce thickens a little.