Sweet and Sour Pork

• servings: 3
• active time: 20 min
• total time: 45 min

Ingredients

10 oz pork shoulder butt

1 oz red bell pepper

1 oz yellow bell pepper

1 oz green bell pepper

1 oz red onion

1 oz yellow onion

4 oz pineapple

0.5 lb corn oil

1 tsp garlic salt

1 tbsp light soy sauce

0.5 egg

2 tbsp all-purpose flour

3 tbsp cornstarch

4 tbsp ketchup

4 tbsp brown sugar

3 tbsp vinegar

1 tsp cornstarch

0.5 tsp salt

2 tbsp water

Directions

Cut to divide the pork into a few pieces, parallel to the grain. Then, slice pieces perpendicular to the grain, into about 1/4 to 1/2-inch pieces.

These are all basically optional, but cut the bell peppers into triangles (red bell peppers, yellow bell peppers, green bell peppers), and red onions, yellow onions into small pieces.

Make the sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.

Add flour to the marinated pork and massage for about 1 to 2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.

Fill your wok with enough corn oil to submerge the pork pieces. Set the stove on high heat and wait for the oil to heat up.

After frying, empty the oil from the wok to save for future cooking.

Notes

Chef's Tip: To test if the oil is hot enough, you can try dropping a small piece of a vegetable (like our bell peppers) into the oil. If it starts bubbling immediately, then the oil is hot enough.