Sweet and Sour Pork

Prep and marinate pork: Trim excess fat from the pork and cut into 1-inch cubes. Combine the pork with the marinade ingredients (salt, pepper, egg white, and 1 tablespoon of cornstarch) until evenly coated. Marinate the pork for 20 minutes.

Meanwhile, make the sweet and sour sauce: In a bowl, whisk all the sauce ingredients. Set aside.

Prep the rest of the ingredients: Chop the onions, bell peppers, pineapple, and scallions as instructed. The stir-frying process happens fast, so have everything ready.

In a wok or Dutch oven, heat vegetable oil (enough for deep frying) over medium-high heat until it reaches about 350F to 360F.

Meanwhile, coat and cook the pork. Coat the pork pieces with cornstarch each, shaking off any excess. In batches, fry for about 6 to 8 minutes until slightly golden brown and cooked through. Remove from the pan. Then bring the temperature back to 350F and do the second fry for about 1 minute until fully golden brown. Transfer to a paper towel lined plate. Tip: Cook in batches to ensure even cooking.

In a separate large wok or skillet, heat a few drizzles of oil over medium-high heat. Cook the bell peppers and onions, about 2 minutes. Then, add the pineapple chunks and cook for another 2 minutes.

Add the crispy pork into the pan. Then, toss everything with the prepared sweet and sour sauce (give it a quick stir first) until evenly coated for another 1 or 2 minutes until the sauce thickens. Garnish with sliced scallions.

Note: The sauce should thicken well without the need to use cornstarch (ketchup is thick). However, if you want it thicker, you can dissolve ½ tablespoon of cornstarch with 1 tablespoon water, and stir it into the sauce (a little bit at a time) for another 2 mins.