Cut 450 g pork belly into cubes.

Add 1/2 tsp salt, 1/8 tsp white pepper, 1/4 tsp garlic powder and 3 tbsp water.

Mix and let the pork belly marinate for 20 mins.

Make the batter by combining 1/4 tsp salt, 1/8 tsp garlic powder, 1 large egg, 10 tbsp water and 2 tsp baking powder.

Then add in 1/2 cup corn starch and whisk.

Add 3/4 cup flour and whisk

2 tbsp  oil last and whisk

Combine and batter the pork belly together.

Make the sauce by combining 5 tbsp ketchup, 4 tbsp sugar, 2 tbsp honey, 4 chopped dried preserved prune, 2 chopped dried tangerine skin peel, 3 tbsp  water and mix together.

Pour oil in wok and fry the pork belly, then remove and set aside.

Once it turns golden brown, remove and drain the pork belly.

Heat up a wok and add in some cooking oil. Add in 1 sliced large red onion and stir fry until light brown, then follow by 1/2 red bell pepper cubes, 1/2 green bell pepper cubes and 1/2 canned pineapple cubes. Stir fry until you smell the peppery aroma and then put it aside.

Pour the tomato sauce into the wok and heat until the sauce thickenens. Add the peppers, pineapples and pork belly in and coat them with the sauce.