Sweet and Sour Pork

Ingredients

• 1 lb pork shoulder or tenderloin, cut into 1-inch cubes
• 1 tbsp soy sauce
• 1 tsp shaoxing wine or dry sherry
• 1 egg, lightly beaten
• 0.5 cup cornstarch
• 2 cups vegetable oil for frying
• 2 bell peppers, cut into chunks
• 1 small onion, cut into chunks
• 1 cup pineapple chunks
• 0.25 cup ketchup
• 0.25 cup rice vinegar
• 3 tbsp sugar
• 2 tbsp water

Steps

1. In a bowl, marinate the pork cubes with soy sauce and shaoxing wine for 15 minutes.
2. Dip the marinated pork into the beaten egg, then coat thoroughly with cornstarch, shaking off any excess.
3. Heat oil in a wok or deep skillet to 350°F (175°C) and fry the pork in batches until golden brown and crispy. Drain on paper towels.
4. In a separate small bowl, whisk together the ketchup, rice vinegar, sugar, and water to create the sauce.
5. Heat 1 tablespoon of oil in a clean wok over high heat. Add the onions and bell peppers, stir-frying for 2 minutes until slightly softened.
6. Add the pineapple chunks and the sauce mixture to the wok. Bring to a simmer.
7. Add the fried pork back into the wok and toss quickly to coat every piece in the sauce. Serve immediately with steamed rice.