450g minced pork
2 tsp cornflour
1 tsp minced ginger
1 tbsp Wing Yip Light Soya Sauce
2 tsp Wing Yip Sesame Oil
1 jar Wing Yip Sweet & Sour Sauce
small tin pineapple cubes (drained)
1 medium onion (sliced)
2 spring onions (3cm lengths)
1 red pepper (bite size pieces)
1 tsp minced garlic paste
4 tbsp peanut or vegetable oil
Combine minced pork, light soy, sesame oil, minced garlic and cornflour together. Season with a little salt and pepper and mix well.
Form into balls the size of a walnut and flatten on two sides for easy cooking.
Heat 4 Tbsp of oil in a wok (or less if using a non stick pan) and fry pork balls in batches. Remove with a slotted spoon and keep warm.
Remove some hot oil and fry sliced onions and then the minced garlic. Add the white spring onion bottoms, red pepper and pineapple chunks.
After 2 minutes add the Wing Yip Sweet & Sour Sauce and cooked pork. Heat through for 2-3 minutes, splash a few drops of sesame oil into the wok and stir well.