Sweet and sour pork with pepper squid.

First prepare the pork:

-Cut pork tenderloin into thin bite sized pieces.

-Dip pork in a beaten egg then coat in cornstarch with a touch of salt.

-Deep fry in small batches until golden brown and crispy. Set aside.

The sauce:

-Stir fry a large chopped yellow onion, red and green peppers.

-Add pineapple chunks, lots of ketchup, a few tablespoons of vinegar, soy sauce, chilies and sugar.  

-Reduce the sauce at a low heat then add cornstarch (diluted in cold water) to thicken the sauce.

-Stir in the pork.

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Squid:

-Cut into strips and pat dry with a paper towel.

-Dip the squid in a beaten egg then coat with cornstarch.

-Deep fry in small batches until golden brown.

-Sprinkle with a salt, pepper and Chinese five spice mixture.

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