350g pancetta

150g pineapple goulash

2/3 tsp salt

3 tbsp cornstarch

1 green bell pepper pho

4 tbsp tomato paste

1/2 tbsp sugar pho

1 tbsp cornstarch

Water ? cup

How to Make Pineapple Goulash Pork

1. Marinate the pork in 2/3 tsp salt for fifteen minutes. Add 3 tbsp cornstarch and mix with your hands until the surface is evenly coated with cornstarch (I forgot to take a picture of this step)

2. Heat oil in a wok to 160 degrees Celsius, add in the coated pork, keep the heat on high and deep-fry until the surface is golden brown, then remove from the pan and dry out the oil and set aside

3. Put a little oil into the wok and stir-fry the bell peppers, put in a pinch of salt and stir-fry until they are raw and ready to be served

Reserve for another use. p>4. Pour Seasoning A into a bowl and mix well

5. Heat another tbsp of oil in a wok and pour Seasoning A into the wok. Cook over low heat until the sauce thickens and hangs on the spatula

6. Add the pineapple chunks and stir-fry for a few seconds

7. Add the fried meat

8. Stir-fry quickly until the meat and pineapple chunks are evenly coated with the sauce, and then finally throw in the sautéed peppers to serve