Ingredients:

5 cups
700 g
1 cup
1/2
2 tbsp
1/4
1/4
1
1

Seasoning:
1 tbsp
1 tbsp

Sauce:
1/4 cup
1 tsp
1/3 cup
1 tbsp
1/2 cup
1 cup
 

vegetable oil
pork belly or spareribs
corn flour for coating pork
medium cucumber
Chinese sweet mixed pickles
green capsicum, shredded
red capsicum, shredded
tomato, cut into wedges
medium onion, sliced from top to base

light soy sauce
dry sherry

tomato sauce
powdered chicken stock
sugar
corn flour, extra
white rice vinegar
water

Directions:

1. Cut pork into 1/2 " thick and pound with the back of knife until tender. Then cut into cubes. Add in seasoning  and marinate for 30 minutes.

2. Peel the cucumber, cut in half and scoop out the seeds, then cut into thin slices. Finely chop the pickles or cut into fine shreds.

3. Coat pork cubes with corn flour and deep-fry in hot oil until lightly golden brown. Dish and drain.

4. Leave 3 tbsp oil in wok, stir-fry capsicum and onion until fragrant. Add the cucumber and pickles and fry briefly, Pour in sauce, bring to the boil and simmer, stirring, until thickened.

5. Reheat the oil and fry the pork a second time until golden and crisp, about 2 minutes. Pour on the sauce and serve hot with white steamed rice.

Tips:

1. Meat can be marinated three days in advance.

2. If you like to prepare "sweet and sour pork" often, you may prepare more sauce and keep in the freezer for late use.