Cover the pork thoroughly in a batter of tapioca starch or sweet
potato starch if you got it.
Heat the oil pot to medium heat (about 160 C), cook the meat in the
oil until the batter is golden brown, crispy and fragrant. Remove the
meat and set on a strainer so the oil can drain away.
Heat up the wok and add 1 tb oil. Turn up the heat and add green
onion, garlic, and chili and stir fry until fragrant.
Add the ketchup, sugar, vinegar, slowly stirring in starch mixed with
1/2 cup of water until the sauce becomes thick. Add meat back in,
green pepper, tomato and onion, and stir fry until the flavors
combine then serve hot.
