Sweet and Sour Pork

Cut pork into 1-inch bite-sized pieces and place in a bowl.

Add salt, ground black pepper and soy sauce, stir to coat evenly.

Beat egg in a small bowl, pour over pork and mix well.

Add 1/2 cup cornstarch to pork, tossing until each piece is coated.

Heat vegetable oil in a wok or large skillet over medium-high heat.

Fry pork pieces in batches until golden brown and crispy, about 4 minutes per batch, then drain on paper towels.

Remove excess oil, leaving about 1 tablespoon in the pan, then add sliced green pepper, red pepper and onion; stir-fry until slightly tender.

Add pineapple chunks and stir briefly to combine.

In a small bowl whisk together pineapple juice, ketchup, rice vinegar, brown sugar, 1 tablespoon cornstarch and water.

Pour the sauce into the pan, stirring constantly until it thickens and becomes glossy.

Return fried pork to the pan and toss gently to coat with the sauce.

Serve immediately over steamed rice.