5.
Dust 1 tablespoon of corn flour over the pork and then mix it into
the batter.
6.
Heat the sunflower or canola oil in the wok on high heat.
7.
When the oil is very hot, deep fry the batter coated pork in small
batches. Each batch should take 2 – 3 minutes.
8.
Once each batch is a deep golden colour, remote it from the oil in
the wok and drain it on some paper towel.
9.
Then add all the cooked pork back to the wok and deep fry for an
additional minute.
10.
Remove the cooked pork from the oil and set is aside.
11.
Drain the used cooking oil from the wok.
12.
Heat another two tablespoons of sunflower or canola oil in the
wok. When the oil is sizzling hot, add the capsicum, spring onions
and stir-fry for a minute.
13.
Add the bamboo shoots and pineapple chunks to the wok. Mix
the wok contents.
14.
Add the sauce and mix well.
15.
Add a little of the pineapple juice to the mix if you want a more
saucy mixture.
16.
When the sauce mix is bubbling, add the cooked pork and mix
well so that the pork is coated with sauce.
17.
As soon as the pork is coated with sauce, remove it from the wok.
18.
Transfer to a serving plate. Serve with rice or noodles.