500 gm pork diced into bite-sized pieces (use a cut that has a bit of fat)
1/2 teasp 5-spice powder
2 heaped tbsp cornstarch/potato starch (Staerke)
oil for deep frying
For the sauce:
1 piece squeezed garlic
1 teasp tomato paste (Konzentrat)
1 tbsp cornstach
250 ml water
4 tbsp vinegar
2 to 3 tbsp sugar
1/2 tbsp dark soysauce
Prepare the meat by salting the diced pork slightly. Mix the 5-spice powder and cornstarch together so that you get a slightly reddish/brownish powder. Roll the meat in this powder so that the pieces are well-coated.
Heat enough vegetable oil (sunflower, corn, canola, ... but not sesame or olive) in a pot, pan or wok to deepfry the meat. The oil has to be hot before the meat is placed in the oil. Deepfry till the coated meat is light brown. Remove from oil and drain on kitchen paper or a metal mesh sieve, then place in a serving dish in a warm oven to keep warm.
To make the sauce: mix the tomato paste and cornstach with the water so that there are no lumps. In a small pot, heat a tbsp of the oil left over from deepfrying the meat. Brown the garlic, then add the tomato paste emulsion while stirring all the time so that there are no lumps (yet again). When the sauce has thickened, add the vinegar, sugar and dark soysauce. You may have to adjust the proportions to your taste. If the sauce is not thick enough, add a bit more cornstarch which has been mixed with water.
Pour the sauce over the meat or serve separately in a saucier. If available, garnish with shredded fresh coriander and spring onion.