Combine vinegar, sugar, salt, and pepper in a large bowl. Stir the mixture to blend completely.
Put-in the sliced pork. Make sure that the pork slices gets coated with the vinegar mixture. Marinate for at least 3 hours (the longer the you marinate, the tastier it gets).
Remove the pork slices from the marinade. Arrange in a wide plate and let it stay in open air for 1 to 2 hours. You can also soak this under the sun for the same time if desired, but make sure to cover the meat to avoid contamination. I use either cling wrap or a strainer to cover the plate.
Heat half of the cooking oil in a pan.
Meanwhile, roll the sliced bananas in cornstarch. Make sure that the bananas are coated all over. The cornstarch will give a nice crisp texture to the outer part of the banana when fried.
Once the oil gets hot, fry the bananas in medium heat for 1 to 2 minutes per side. Remove the fried banana from the pan and place in a plate lined with paper towels.
Add more oil if needed then continue by frying the pork slices until it turns medium brown.
Remove the fried pork slices from the pan. Arrange a single serving portion in a plate along with a cup of white rice and salted egg. Put-in the fried banana.
Serve with a spicy vinegar dip.
Share and enjoy!