Sweet and Sour Pork

• 200g pork tenderloin, cubed
• 1 medium green bell pepper
• 1 medium red bell pepper
• ¼ cup pineapple, diced
• 1 clove garlic, finely chopped
• 3 spring onions
• Olitalia extra virgin olive oil

Marinade:

• 1 teaspoon Kikkoman soy sauce
• 1/3 teaspoon cornstarch
• 1 teaspoon rice wine

Batter:

• 60g flour
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda
• 125ml water
• 1 teaspoon Olitalia extra virgin olive oil
• A pinch of salt

Sauce:

• 2 teaspoon plum sauce
• 1 teaspoon oyster sauce
• 2 tablespoons tomato sauce
• 1 teaspoon cornstarch
• 1/4 teaspoon Chinese rice vinegar
• 1 teaspoon Worcestershire Sauce
• 1 teaspoon sugar
• 3 tablespoons water

• In a bowl, combine the marinade ingredients with the cubed pork tenderloin. Cover and set aside for 20 minutes.
• Combine sauce ingredients in a bowl - set aside.
• Combine dry batter ingredients in a bowl, add the egg, water, and olive oil. Mix well.
• Next add in the pork pieces and coat well. Prepare a pan with enough oil for deep-frying. Deep fry the pork until light brown. Drain on paper towels. 
• Heat olive oil in a wok, add garlic and sauté, then add bell peppers and pineapple. Stir fry for a few minutes and then add in the prepared sauce. Once thickened, add the pork and stir to combine. Next add chopped green onions and stir for a minute or two.
• Remove from heat. Serve with steamed white rice.