Classic sweet-and-sour pork

Method

1. Cut the meat into 2cm cubes and place in a large mixing bowl. Add the marinade ingredients and, using your hands, massage the pieces until they are evenly coated, then add the seasoned cornflour and rub it into the meat. The meat will first start to stick together in clumps but will start to separate as you continue to rub it. Once all the meat has completely separated it is ready to be fried.
2. Cut the onion and pepper, if using, into 2cm dice. Mix the sauce ingredients together in a small prep bowl or ramekin.
3. BUILD YOUR WOK CLOCK: place your pork dice at 12 o’clock, then arrange the onion and pepper, if using, and the sauce bowl clockwise around your plate.
4. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. Carefully add the marinated meat and deep-fry until golden brown, about 5–6 minutes. Remove the pieces carefully with a slotted spoon and drain well on a plate covered with kitchen paper.
5. In a separate wok, heat 1 tablespoon of vegetable oil over a high heat until smoking-hot. Add the onion and pepper, if using, and stir-fry for 1 minute until the onions are lightly browned, then pour over the sauce and bring to a vigorous boil.
6. Once boiling, add the pork pieces and toss through a few times to mix everything together. Serve immediately.