Deep-fried pork with sweet and sour pineapple sauce

Ingredients:

Pork:

• 450 g lean pork
• 1 tbsp soy sauce
• 1 tbsp. sweet vermouth
• 1 teaspoon crushed garlic
• 1 teaspoon chopped ginger
• 4 tablespoons oil (portions), plus 4 tablespoons oil for deep-frying
• 1/2 cup cornstarch
• 1/2 cup diced red and yellow bell peppers
• 2 tbsp diced onion
• Sweet and sour sauce (see below)
• Green onion strips for garnish
• Toasted sesame seeds for garnish

Sweet and sour sauce:

• 1/2 cup ketchup
• 1/2 cup vinegar
• 1/2 cup water
• 2 teaspoons soy sauce
• 1 cup of sugar
• 1/4 tbsp. orange marmalade
• 1.5 tsp. crushed ginger root
• 1 teaspoon crushed garlic
• 1/4 teaspoon hot pepper sauce
• 2 tbsp. l. pineapple juice
• 1/2 cup chopped canned pineapple
• 4 tablespoons cornstarch mixed with 3 tablespoons water until thick

Preparation:

1. Cut the pork into small pieces and marinate for 30 minutes in a mixture of soy sauce, vermouth, garlic, ginger and 2 tablespoons of oil.
   
   Meanwhile, prepare the sweet and sour sauce: In a medium saucepan, combine all ingredients except the diluted cornstarch. Stir well and bring to a boil. Add the cornstarch. Reduce heat and simmer, stirring frequently, until thickened. Make sure the sauce comes to a boil before adding the cornstarch, otherwise it may acquire an unpleasant starchy taste.
2. Heat oil in a frying pan to 180°C.
   
   Remove the meat pieces from the marinade and coat them in cornstarch. Fry in hot oil until golden brown and crispy.
   
   Heat 2 tablespoons of oil in a large skillet over medium-high heat. Saute the red and yellow bell peppers and diced onion for 2 minutes. Add the sweet and sour sauce and toss with the fried meat. Simmer for 2 minutes, transfer to a serving platter, and garnish with long strips of green onion and toasted sesame seeds.