Sweet and Sour Pork

Ingredients

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

Steps

1. In a bowl, marinate the pork cubes with soy sauce, wine, and salt for at least 20 minutes.
2. Dip the marinated pork into the beaten egg, then dredge thoroughly in cornstarch until each piece is well-coated.
3. Heat oil in a wok or deep pan to 350°F (175°C). Fry the pork in batches until golden brown and crispy, about 5-6 minutes. Drain on paper towels.
4. In a clean wok or large skillet, add a tablespoon of oil and sauté the onions and bell peppers for 2 minutes until slightly softened.
5. Stir in the ketchup, rice vinegar, sugar, and pineapple chunks. Bring the mixture to a simmer over medium heat until the sauce thickens slightly.
6. Add the fried pork back into the pan and toss quickly to coat every piece in the sauce. Serve immediately over steamed rice.