* '''For the batter'''
* 1 tablespoon (15 ml) Rice wine or Dry sherry
* 1 tablespoon (15 ml) Peanut oil
* 1 teaspoon Curry powder
* 1 Egg, beaten
* Sea salt
* '''for the Sauce'''
* 450g (1 lb) lean Pork such as Pork fillet, cubed
* 1 Clove of Garlic, peeled and crushed
* 2 teaspoons (10 ml) Peanut oil
* ½ Green bell pepper, deseeded and chopped into cubes
* ½ Red bell pepper, deseeded and chopped into cubes
* 1 small Onion, peeled and roughly chopped (optional)
* 100 g (4 oz) Cornflour
* 75 g (3 oz) Sugar
* 50 g (2 oz) Tomato ketchup
* 1 teaspoon (5 ml) Sesame oil
* 1 teaspoon (5 ml) White wine vinegar
* Oil for Deep-frying

===Method===
* In a bowl, make a batter by whisking the Sherry (or Wine), Oil, Curry powder, beaten Egg, Cornflour and a pinch of Salt
* Drop the cubed Pork into the batter and coat well
* Heat the Oil for Deep-frying until it is Smoking and then add the Pork cubes a few at a time, Fry for 3 minutes, remove, drain on kitchen paper and set aside.
* Reheat the Oil and Fry the cubes again, a few at a time, for 2 minutes each
* Drain and reserve
* In a Wok, heat 2 teaspoons of Peanut oil and fry the Peppers for 3 minutes. Fry the Onion with the peppers if using
* Add the Garlic, Sugar, Tomato ketchup and Wine vinegar until the Sugar has dissolved
* Bring to the Boil, add the Pork cubes
* Stir in the Sesame oil and serve

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