Sweet & Sour Pork (Gu Lao Nyuk)

1 kg pork shoulder, cut into 1 inch cubes
6 tbsp self-raising flour
2 tsp wine
1 tsp salt
1/2 tsp pepper
2 eggs, lightly beaten
4 cups vegetable oil
1 big onion, cut
2 tomatoes, cut
1 clove garlic, chopped

Sauce

1 cup water
6 tbsp tomato sauce
4 tbsp sugar
2 tbsp cornstarch
2 tsp soy sauce
3 tbsp distilled white vinegar

• Mix pork with flour, wine, salt, pepper and egg (coat each piece of pork well)
• Marinate in fridge for 2 hours
• Bring the marinated pork to room temp before cooking
• Heat oil over high heat
• Fry pork, 7-8 pieces at a time, until golden brown and crispy
  
• Remove the pork and drain on paper towel
• Heat 2 tbsp of oil over medium-high heat
• Fry the garlic
• Toss in the onion & tomatoes, quick stir
  
• Remove and leave aside
• Mix the sauce ingredients together
• Put into wok and let it boil over medium heat, stir continuously
• Reduce heat to low once the sauce starts to bubble and thicken
• Add in the pork and vegetable, toss to coat
  
• Dish out and serve

*Original recipe from Lily's Wai Sek Hong