Gabazhou (sweet and sour pork)

Cut the pork into pieces about 8–10 cm long and 3–4 cm wide. If the pieces are too large, they may not cook through; if too small, they will end up dry and tasteless.

Dissolve starch in water to get a slightly thick liquid.

Dip the pork in starch with water and coat it.

Prepare a pot for frying — ideally, this is a small cauldron or a small saucepan. A deep frying pan can also be used, but there is a risk of burning.

Pour oil into a pot/pan and turn the heat to high. Then add the pork in small portions and reduce the heat to medium. Fry until lightly golden.

While the meat portions are cooking, prepare the sweet and sour sauce: combine rice vinegar, soy sauce, tomato paste, and sugar, and mix well.

When the last portion of meat is left, prepare another pan and chop the vegetables to taste — onion into half rings, red and green peppers, and you can even use pineapple chunks and carrots.

Heat the pan, add some oil (you can take it from the frying pot) and all the chopped vegetables.

Without waiting for the vegetables to soften, add all the meat and immediately pour in the sauce. Mix thoroughly and fry over medium heat until fully cooked. Serve with rice or fried potatoes.