Step 1

Heat the oil in a wok or large frying pan until very hot.

Step 2

Whilst the oil is heating, add the cornflour (cornstarch) into a shallow bowl. Add the eggs to a second bowl and lightly whisk them.

Step 3

To a third bowl, add the flour, salt, pepper, garlic salt, and paprika and mix together.

Step 4

Dredge the pork in the cornflour, then dip it in the egg (make sure all of the pork is covered in egg wash), and finally dredge it in the seasoned flour.

Step 5

Working in one or two batches (depending on the size of your pan - there needs to be space in between each piece of pork), add the pork to the pan/wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned and cooked through. Remove from the pan and place in a bowl lined with kitchen towels.

Step 6

Now start on your sauce.

Step 7

Add the oil to the pan (you can use the same pan you fried the pork in) and heat it up on a medium-to-high heat.

Step 8

Add in the chopped onion and cook for 3 minutes, stirring every now and then, until the onions start to go translucent.

Step 9

Add the chopped red and green peppers and cook for a further minute.

Step 10

Add in the minced garlic and minced ginger, and cook for another minute.

Step 11

Add the tomato ketchup, vinegar, brown sugar, and the tinned pineapple (including the juice) and stir.

Step 12

Bring to the boil, and then turn down the heat and let it bubble (stirring every so often until slightly thickened.

Step 13

Transfer the cooked crispy pork to the pan with the sauce and toss to coat.

Step 14

Serve with boiled or fried rice.