Sweet and Sour Pork

This is a recipe I learnt from one of Chinese blog, the very basic but must try recipe.
Everyone I served at my home asked me to share this. The best thing is, it's a nice home made "not too oily" version.

Ingredients
(for serving 4 people or 3 hungry people like my family)
300g tick slices of pork loin
1 large white onion
2 bell peppers (mainly green but mixing with few other colours makes nicer)
1 carrot

For sauce
12 Tbsp rice vinegar
12 Tbsp sugar
6 Tbsp soy sauce
3 Tbsp Chinese Shal Hsing Rice Wine
6 Tbsp water
2 Tbsp potato starch

For butter
1/2 whisked egg
2 Tbsp Sake (Japanese rice wine)
7 Tbsp potato starch
Salt and black pepper
Enough amount of vegetable oil for deep fry and stir fry.

About this cocking tools
For deep fry part: Ideal to use a large Chinese wok, but can be improvised by a deep and thin pot.
For stir fry part: Ideal to use a large Chinese wok, but can be improvised by a large pan.
A metal slotted spoon is nice to have for keeping the deep fry process quicker and dry the pieces.

Preparations
1. Trim the top and bottom of onion, cut it in half, peel the outer skin, then peel them to individual layers. cut them in almost same size triangle shape.

2. Trim the top and bottom of bell pepper, cut it in half, take off all seeds and white bits in center. Strip off any white part inside by knife. Cut them in same triangle shape as onion.

3. Skin the carrot then trip off the top and end bits, Slice it in about 2-3mm thin, boil them in slightly salted hot water for about 1/2 minutes then drain them on a strainer.

4. Now pork loin slices. On the surface of each slice, make very shallow cuts (about few mm deep) in 5 mm apart each using sharp knife, like narrow strips, from one side to other side. Now do the same in other angle to make cross-cut lines. Do the same on the other side of slices. Repeat on all pieces.
5. Cut the pork loin slices (with now shallow cross cuts in) into about 2-3cm triangle pieces.

6. Season the pork loin pieces with Japanese rice liquor, salt and black pepper then put it aside.
7. Mix all ingredients for sauce in a bowl. Potato starch will sink to the bottom of bowl so you will need to mix it again before use.

Deep frying pork
1. Put the pork loin pieces in a bowl, pour in the whisked egg, mix them to court all pieces, put the potato starch over it, mix them using spoon to form a butter court over all pieces evenly.
2. Ideal to use a large Chinese wok, but can be improvised by a deep and thin pot.
If using a wok, heat the wok to peeping hot, keep the heat on still high, then carefully pour in enough amount of cold oil to deep fry them (about at least the depth of all pork loin pieces can fit and be under the oil).
If using a pot, just poor a cold oil in the pot and start heating up by high heat.
3. Don't wait the oil to get too heated, but start dropping all buttered pork loin pieces in to the wok one by one, apart from each other as much as you can.
If you are using a pot, you cannot do like this, so don't worry but just deep fry them in several times.
4. Once the pieces get golden and start hovering around, scoop them out in few times, drain the oil well by hitting the wok/pot side few times, then put them out on  kitchen papers or strainer.

Completing the dish
1. If you are using a wok, take out all oil and clean it once, put on high heat to heat it up again till peeping hot.
If you are using a pan, just heat it up until peeping hot too.
2. Put about 3 Tbsp of oil in the wok/pan, well spread it through all over the wok/pan's surface, then drain out about 2/3 of oil to discard (careful, the oil gets really hot).
3. Put in the deep fried pork and boiled carrot to the heated wok/pan, keep stirring them for few seconds, then add onions and bell peppers, keep stirring them. Take all out to a large dish when just the bell peppers start to change its colour brighter, about in 10sec.
4. Mix well again and pour the mixture of sauce ingredients in the emptied wok/pan, put the pan on medium heat then keep stirring the sauce using a wooden spoon until the soured start get sloppy, then put back all what you stir fried and left on a large dish back in to the wok/pan.
5. Stir them to dress all pieces with the sloppy sauce.
6. Serve it hot. Nice to serve this with some steamed rice.