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1.
To make the sauce: sweat onion and capsicum, tomato and pineapple
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2.
Add sugar and dissolve the sugar in the liquid at the bottom of the wok
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3.
Add water, Worcestershire and ketchup and cook for 10 minutes
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4.
Add vinegar, stir to combine and season and season with salt
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5.
Strain sauce and discard solids
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6.
To make the dish: Heat the cooking oil to 180 degrees in a medium saucepan.
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7.
In a mixing bowl add 1 cup of corn starch and water and whisk until there are no more lumps.
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8.
Keep the remaining corn starch in a small mixing bowl and set aside.
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9.
Add the diced pork neck to the corn starch slurry and mix until completely coated then roll in the remaining 1 cup of dry corn starch, every piece should be dusted in the dry corn starch, shake off any excess and gently lower into the hot oil and cook for 3 minutes till golden brown stirring occasionally so the meat doesn’t stick together.
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10.
Remove from the oil with a slotted spoon and let cool on absorbent paper.
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11.
In a wok or a large fry pan sauté the capsicum and onions on a medium heat for 1 min then add the pineapple and continue to cook for another minute.
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12.
Add the cooked pork then follow with the sweet and sour sauce and continue to stir or toss for 2 min to completely cook and glaze the pork and reduce the sauce to a sticky consistency.
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13.
Serve immediately with steamed rice or as part as a shared meal.
