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In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Toss to coat and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.

While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.

After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well. In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of pork in the flour mixture, ensuring it's fully coated. Shake off any excess.

Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the pork in batches, being careful not to overcrowd the pot, for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Keep warm.

Once all the pork is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Add the green bell pepper, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.

Add the pineapple chunks to the wok and stir-fry for 1 minute.

Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok. Bring to a simmer, then add the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. This should take about 1-2 minutes.

Add the fried pork back into the wok and toss gently to coat evenly with the sauce and vegetables. Cook for another 1-2 minutes to heat through.

Serve immediately over steamed rice, garnished with sliced green onions.


In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Toss to coat and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.

While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.

After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well. In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of pork in the flour mixture, ensuring it's fully coated. Shake off any excess.

Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the pork in batches, being careful not to overcrowd the pot, for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Keep warm.

Once all the pork is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.

Add the green bell pepper, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.

Add the pineapple chunks to the wok and stir-fry for 1 minute.

Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok. Bring to a simmer, then add the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. This should take about 1-2 minutes.

Add the fried pork back into the wok and toss gently to coat evenly with the sauce and vegetables. Cook for another 1-2 minutes to heat through.

Serve immediately over steamed rice, garnished with sliced green onions.
