Method:

To Prep:

1. Dice all the fruits and vegetables into cue and set aside.
2. Combine all marinate ingredients and mix well with pork loin, keep in the fridge for 30 mins.
3. Then coat pork loin with potato starch, deep fry in oil with 180 degree for 5 mins or till golden in
   colour, set aside.
4. Cut the Chinese cooked donut into 2 cm long, hand chop all the prawn meat by knife into mince mixture, season with salt and pepper, stuff the prawn mince into Chinese cooked donut.
5. Deep fry the Chinese donut mixture in oil at 160 degrees for 3-4 mins or till golden in colour. Set aside.
6. Mix all the sauce ingredients and set aside.

To Cook:

1. Heat up the wok, add red onion, red capsicum, green capsicum, cook for 1 min.
2. Add sauce in and cook for 30 secs in high heat. Adjust the consistency with potato starch.
3. Add apple, pineapple, nectarine, cooked pork and Chinese cannelloni. Toss well.
4. Garnish with spring onion and sesame seed. Serve with this cheeky sweet sour pork on a plate.

Our friends at Wine Selectors suggest pairing this dish with a Rose.