Sweet and Sour Pork

Marinate the pork ribs with soy sauce, a bit of sugar, corn flour, and sesame oil for about 30 minutes.

Prepare the batter by mixing plain flour, corn flour, and potato starch in a bowl.

Dip the marinated ribs first into beaten egg, then coat with the batter mixture, and dip again in egg and batter to ensure a thick coating.

Heat cooking oil in a pan; when bubbles form around a chopstick, the oil is ready. Deep‑fry the coated pork ribs over medium‑low heat until crisp, then increase the heat briefly to remove excess oil. Drain on paper towels.

In a separate pan, add a little oil and stir‑fry the shredded pickled ginger, chopped onion, green, red, and yellow bell peppers, a pinch of salt, and pineapple chunks until just tender.

Add 2 teaspoons of tomato puree to the vegetables, cook on low heat, then pour in the sauce made of white vinegar, sugar, tomato ketchup, and pineapple juice. Bring to a boil and let it bubble.

Return the fried pork ribs to the pan, stir to coat them with the sauce, then add the vegetables back in. Finish with a few drops of sesame oil for shine and flavor.

Turn off the heat and let the dish cool slightly before serving.