TENDERISED MARINATED PORK

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400g/14oz pork scotch roast (aka pork neck, collar butt) or shoulder / butt, (cut into 2cm / ⅘" cubes)

½ onion, finely grated

1 tsp garlic, finely grated

1 tsp ginger, finely grated

⅜ tsp baking soda (bi-carb)

2 tsp cornflour/cornstarch

2 tbsp light soy sauce, or all purpose

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FOR FRYING

5 tbsp cornflour/cornstarch ( - for mixing in)

½ cup cornflour/cornstarch ( - for Coating)

2 - 3 cups vegetable or canola oil

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SAUCE

⅓ cup white sugar

⅓ cup apple cider vinegar (or ¼ cup normal white vinegar)

3 tbsp pineapple juice (from a 227g/8oz can pineapple pieces in juice, preferably no added sugar)

3 tbsp ketchup (or Aussie tomato sauce)

½ tsp Worcestershire sauce

1 tbsp soy sauce, light

1 tsp Oyster Sauce

4 tsp cornflour/corn starch

½ cup water

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Stir fry

1 tbsp oil

1 garlic clove, finely chopped

2 tsp ginger, finely chopped

1 onion (medium), cut into 2.5cm/ 1" cubes (brown, white, yellow)

½ red capsicum/bell pepper (large), cut into 2.5cm / 1" cubes

½ green capsicum/bell pepper (large), cut into 2.5cm / 1" cubes

1 cup pineapple pieces (from the can of pineapple under Sauce)

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1. Mix Pork with Marinade. Marinade 18 to 24 hours.

2. Preheat oven to 80°C/175°F and place rack on tray – to keep pork warm.

3. Place all Sauce ingredients EXCEPT water in a large jug or small bowl. Mix until combined, then mix in water.

4. Have all ingredients lined up, ready to toss in.

5. Mix 5 tablespoons cornflour into the pork and leave for 5 minutes.

6. Spread ½ cup cornflour in a shallow bowl. Coat pork, shaking off excess, and pile onto a plate.

7. Pour enough oil into a large saucepan or small pot so it's 2.5cm / 1" deep. Heat to 180°C/350°F.

8. Cook pork in batches for 3 minutes until golden. Drain on rack.

9. Turn the stove up slightly and heat oil to 200°C/390°F. Add half the pork and cook for 1 ½ minutes, or until pork is deep golden brown and crispy. Transfer to rack, repeat with remaining pork.

10. Heat oil in a very large skillet over high heat. Add garlic, ginger and onion, stir for 1 ½ minutes. Add capsicum and stir for 2 minutes.

11. Add Sauce & pineapple, then let it come to a rapid simmer. Simmer for 2 minutes until it thickens.

12. Add pork, then QUICKLY toss to coat – aim for 10 seconds!

13. Serve asap! Pour onto serving plate, serve immediately!