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1
Blend cornflour with water in a medium-sized bowl until dissolved.
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2
Add pork, egg yolks, soy sauce, sesame oil and salt and mix well.
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3
Cover and leave to marinate in the refrigerator overnight.
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4
Make the sweet and sour sauce.
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5
Remove core from pineapple and finely slice into pieces.
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6
Using a vegetable peeler, finely slice carrot lengthways into ribbons.
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7
Cut cucumber in half lengthways, slice on the diagonal and set aside, together with the pineapple and carrot.
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8
Place vinegar, wine or sherry, sugar and extra salt in a medium-sized heavy-based saucepan and stir over high heat until sugar dissolves.
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9
Bring to the boil, add garlic and ginger, reduce heat and simmer, uncovered, for 10 minutes.
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10
Add reserved pineapple, carrot, cucumber, pepper and tomato and simmer for a further 3 minutes or until pineapple is tender and tomato has broken down slightly.
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11
Stir in soy sauce, remove from stove and set aside.
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12
Make the pork.
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13
Combine plain flour and extra cornflour.
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14
Add to the marinated pork and mix well.
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15
Heat vegetable oil in a hot wok until surface seems to shimmer slightly.
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16
Deep-fry pork in batches over high heat for 1 minute, then reduce heat to medium and fry for another 2 minutes, or until pork is almost cooked through.
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17
Remove from wok and drain on kitchen paper.
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18
Gently reheat Sweet and Sour Sauce.
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19
Finally, return all pork to the hot wok and deep-fry for a further 3 minutes, or until lightly browned, crispy and cooked through.
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20
Remove from wok and drain well on kitchen paper.
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21
Arrange pork on a platter and serve immediately with a bowl of warm Sweet and Sour Sauce.
