Start by making the rice, as that takes longest. Soak the rice for 15 minutes in cold water, then drain. Add the rice to a saucepan along with the 250ml coconut milk, 250ml water and salt. Cover and cook over very low heat for 15 minutes. Use a fork to stir the rice and taste. If it’s not done, cook it for a further 5 minutes until cooked through. (Cook’s tip: if you prefer plain sticky rice instead of coconut sticky rice, simply replace the 1 Cup coconut milk with another 1 Cup water.)

To make the sauce, add all the sauce ingredients (except the water and corn flour) to a small saucepan and boil, lid on, over low heat for 5 minutes. Mix the corn flour and water and stir it into the sauce. Boil for a further two minutes to thicken and remove from the heat. 

Fry the onions and peppers in a hot pan with 1 Tbsp vegetable oil for just a few minutes – you still want plenty of crunch. Add the vegetables to the sauce.

Dust the pork cubes in corn flour, then dip them in the whisked egg and again in corn flour. Deep fry the pork in hot oil for a minute. Spoon the cubes out and place on a cooling rack lined with paper towel. Bring the oil back up to a very high heat and fry them again for a further minute or two until pale golden. (Frying them twice is the key to getting the pork crispy.) Drain pork on paper towel, then combine the meat with the hot sweet and sour sauce and serve right away while the pork is still crispy with steaming coconut sticky rice.