1/2 kg. pork kasim
1 Tbsp. fish sauce
1/4 tsp. ground black pepper
1/2 cup potato starch
1 cup UFC Hapi Fiesta Vegetable Oil
1 pc. green or red bell pepper, medium-diced
1 pc. white onion, medium-diced
1/2 cup pineapple chunks
1 bottle (340 grams) UFC Sweet Chili Sauce
1 tsp. fish sauce
1 Tbsp. sesame oil
1 stalk onion leek, cut into strips
1/2 pc. cucumber, skin on, cut into strips
1/2 pc. carrot, cut into strips
1 pc. red chili, cut into strips
A. Remove the skin from the pork, but leave the fat on. Slice into 2-cm. long and 1-cm. wide pieces.
B. Add fish sauce, ground black pepper, egg and potato starch. Deep-fry in hot oil until golden brown and crispy.
C. Stir bell pepper, onion and pineapple chunks. Set aside.
D. Simultaneously, prepare sauce. In a pan, mix together UFC Sweet Chili Sauce and fish sauce. Bring to a full boil quickly to intensify the flavors.
E. Add fried pork pieces, bell pepper, onion and pineapple chunks. Toss to coat well. Drizzle with sesame oil.
F. Garnish with julienned vegetables.
G. For added zing, try to spike it up with a few dashes of UFC Hot Sauce.