Sweet and Sour Pork

Cut the onion, chili, bell pepper, and fresh pineapple into 1-inch chunks.

Cut the pork tenderloin into bite-sized pieces and slightly pound the pork to tenderize it. Marinate with soy sauce, wine, sugar, and egg for at least 2 hours or overnight.

Add the cornstarch over the pork and gently toss until each piece is coated. The meat will look a bit sticky at this point; add the cooking oil to help loosen the pork.

Combine the Maggi Tomato Ketchup, Maggi Chili Sauce and HP sauce in a bowl and mix well.

Heat up the oil, carefully add the meat to the oil, and fry until golden brown. Remove from the oil. Wait until the oil reaches the right temperature again before placing the fried pork back in for an additional 1-2 minutes of double frying. This will help produce an extremely crispy and golden outside. Drain and set aside.

Over low to medium heat, sauté onion chunks in a deep bottom wok with a little cooking oil for 2 minutes. Add the pre-cut red chilies and bell pepper. Mix and stir thoroughly for 1-2 minutes. Avoid overcooking the vegetables.

Gently pour in the sauce to the vegetables, making sure to stir continuously until the sauce thickens. Add in the crispy pork and pineapples, and quickly stir until all the meat and pineapple chunks are well coated with the sweet and sour sauce for about 2 minutes. Turn off the heat. Plate and enjoy!