1. Cut the pork into half-inch cubes. Marinate it with soy sauce, five spice powder, white pepper, corn-starch, baking soda and egg white. Refrigerate overnight. Bring it back to room temperature before cooking.

2. Whisk together ingredients for flour mix. Add marinated pork into the flour mix - stir well and press pork into the flour to coat all over.

3. In a small saucepan or wok, on medium flame heat 1-2 inches of coconut oil (or any vegetable oil) until hot and shimmering (350ºF or 175ºC). Drop in pork, a few pieces at a time, making sure not to overcrowd the pan. Fry for 2-3 minutes until lightly golden, then drain on paper towels. Fry the rest of the pork the same way and set aside for 5 minutes on paper towels.

4. If you’d like your pork to be extra-crispy, deep-fry it one more time on high heat, for 1-2 minutes until crispy golden-brown all over. Drain on paper towels.

5. To make sweet and sour sauce, in a small saucepan place ketchup, vinegar, chicken stock, plum sauce, ginger juice, corn starch, salt and sugar. Cook it on medium heat. Keep stirring in case it sticks to the bottom of the pan. Once it reaches a simmer, reduce heat and cook on low flame until slightly thick and luscious. Adjust salt and sugar at this point. Set aside

6. Heat a wok on medium to high flame. Add a tablespoon of oil and swirl around. Add minced garlic and onion - fry for 1-2 minutes until garlic is fragrant.

7. Add chopped peppers, and pineapple - stir-fry for about 3 minutes, and then add pork followed by sauce. Sprinkle white pepper. Stir to coat well. Garnish with spring onion greens. Serve hot with steamed rice.

​Wok Cooking Tips 

1. Invest in a good cast iron wok if you do any amount of Chinese cooking. Woks are practically indestructible - a good wok will last you a lifetime.

2. Use an oil with a high smoking point (vegetable, corn, canola, sunflower, coconut oil etc.) Always heat up the wok first, then add oil so it doesn’t disintegrate.

3. Don’t double the recipe. Smaller portions are better. If you want to make more food, it’s better to not just double the quantities for a stir-fry. If you try to stir-fry too much food, you won’t get that searing heat, and you will end up steaming your ingredients rather than browning them.

4. If you have ingredients that cook at different rates, do them separately and incorporate them at the end and they’ll both be perfect. For example, say you’ve got some crunchy vegetable and some slices of pork or chicken. You want the chicken to be really succulent, not dry. Begin by stir-frying your slivers of pork or chicken until they’re just right. Take them out and put them in a dish. Then cook the vegetables, and when they’re just right, you put the pork or chicken back in the pan. That way, you don’t get the situation where something is raw and something else is overcooked.

​Seasoning your wok right guide: kitchen-essential-tips-tricks-hacks