Ingredients
- 1 pound boneless pork shoulder, cut into 1-inch cubes
- 1 cup pineapple chunks, canned or fresh
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1/2 cup white vinegar
- 1/3 cup ketchup
- 1/4 cup soy sauce
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch, plus 1 tablespoon for sauce thickening
- 1 egg, beaten
- 1/4 cup all-purpose flour
- Vegetable oil, for frying
- Salt and pepper, to taste
For those who prefer a healthier twist, you can substitute the pork with chicken breast or tofu. It’s the kind of flexibility I learned to appreciate from my grandma, who always said, “Cooking is about using what you have and making it special.”
Instructions
- Begin by preparing the pork. In a large bowl, combine the pork cubes, beaten egg, 2 tablespoons of cornstarch, and a pinch of salt and pepper. Mix well to ensure the pork is fully coated.
- In a large skillet or wok, heat about an inch of vegetable oil over medium-high heat. Once the oil is hot, fry the pork in batches until golden brown and crispy, about 4-5 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
- Remove excess oil from the skillet, leaving about 2 tablespoons. Add the red and green bell peppers, and stir-fry for 2-3 minutes until they begin to soften.
- In a small bowl, whisk together the white vinegar, ketchup, soy sauce, sugar, and 1 tablespoon of cornstarch. Pour this mixture into the skillet with the peppers, stirring constantly until the sauce begins to thicken.
- Add the pineapple chunks and the fried pork back into the skillet. Toss everything together until the pork is well coated with the sauce. Cook for an additional 2-3 minutes, allowing the flavors to meld together.
- Serve hot over steamed rice or your favorite grain. Enjoy the symphony of sweet, sour, and savory flavors!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International