The Sweet and Sour Pork My Dad's Made 100,000 Times

Ingredients

• 10 oz pork shoulder butt
• 1 oz red bell pepper
• 1 oz yellow bell pepper
• 1 oz green bell pepper
• 1 oz red onion
• 1 oz yellow onion
• 4 oz pineapple
• 0.5 lb corn oil
• 1 tsp garlic salt
• 1 tbsp light soy sauce
• 0.5 egg
• 2 tbsp all-purpose flour
• 3 tbsp cornstarch
• 4 tbsp ketchup
• 4 tbsp brown sugar
• 3 tbsp vinegar
• 1 tsp cornstarch
• 0.5 tsp salt
• 2 tbsp water

Instructions

1. 1

   Cut and marinate pork: First, we'll cut to divide our pork into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.

2. 2

   Cut vegetables and pineapples: These are all basically optional, but we'll cut our bell peppers (red bell peppers, yellow bell peppers, green bell peppers) and red onions, yellow onions into small triangles.

3. 3

   Prepare sauce: We'll make our sauce with ketchup, brown sugar, vinegar, cornstarch, salt, and water. Mix it thoroughly for about 45 to 60 seconds.

4. 4

   Coat pork in flour: Add flour to the marinated pork and massage for about 1 to 2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.

5. 5

   Fry pork: As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice, the first time to cook it and a second to bring out the crunchiness.

6. 6

   Cook other ingredients, add sauce and mix: We're close to being done!