Ingredients
1 pound pork, cut into bite-sized pieces
1/4 cup cornstarch
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1 large egg
1/2 cup water
1/4 cup vegetable oil (for frying)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 onion, chopped
1/2 cup pineapple chunks (canned)
For the sweet and sour sauce:
1/2 cup white sugar
1/4 cup rice vinegar
2 tbsp soy sauce
1/4 cup ketchup
1 tsp ginger, minced
1 garlic clove, minced
1 tsp cornstarch
1 tbsp water
Directions
1. In a bowl, combine the cornstarch, all-purpose flour, salt, and black pepper.
2. In another bowl, whisk together the egg and water.
3. Dip the pork pieces into the egg mixture, then coat them with the flour mixture. Set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat.
5. Fry the pork pieces in batches until they are golden brown and cooked through. Remove and drain on paper towels.
6. In the same skillet, add the chopped green bell pepper, red bell pepper, and onion. Sauté for about 5 minutes until they are slightly tender.
7. Add the pineapple chunks to the skillet and stir to combine.
8. In a small bowl, mix the white sugar, rice vinegar, soy sauce, ketchup, minced ginger, and minced garlic.
9. Pour the sauce into the skillet with the vegetables and pineapple, stirring well.
10. In another small bowl, dissolve the teaspoon of cornstarch in the tablespoon of water. Add this mixture to the skillet to thicken the sauce.
11. Return the fried pork to the skillet, stirring to coat the pork with the sauce.
12. Cook for an additional 2-3 minutes until everything is heated through.
13. Serve immediately and enjoy.