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~ Vixon's recipe for sweet and sour pork ~

Ingredients

1/3 cup + 1 tablespoon cornstarch , divided

1 tablespoon water

1/3 cup rice wine vinegar

1/3 cup brown sugar

3 tablespoons ketchup

2 tablespoons low-sodium soy sauce

8 ounce can pineapple chunks , drained, juice reserved

2 large eggs

1/2 cup all-purpose flour

1/4 teaspoon garlic powder

1 & 1/2 pounds boneless pork center cut loin chops , cut into 1-inch bite-sized cubes

3/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup vegetable oil

1 small red bell pepper , seeded and ribs removed, cut into 1-inch pieces

1 smal green bell pepper , seeded and ribs removed, cut into 1-inch pieces

2 shallots , julienned

cooked white rice , for serving

chopped scallions , optional garnish

Instructions

In a medium bowl, whisk together 1 tablespoon of cornstarch and the water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice from the can of pineapple chunks. Set aside.

Set up a breading station for coating the pork: 1st bowl, place the 1/3 cup cornstarch. 2nd bowl, whisk together the two large eggs. 3rd bowl, mix together the flour and garlic powder.

Toss the pork with the salt and pepper, then take each piece of pork and coat it with the cornstarch, shaking off any excess. Next, dip each piece of cornstarch covered pork in the whisked eggs and then transfer it to the flour mixture and coat thoroughly, again shaking off any excess. Place the coated pieces of pork on a plate to the side and repeat until all of the pork is prepared.

In a large nonstick skillet, warm the vegetable oil over medium-high until shimmering (bubbles should form if you drop a bit of water into it.)

Drop the floured pork pieces into the hot oil and cook for 4 minutes, turning the pieces so they're browned on all sides.

Using a slotted spoon, transfer the cooked pork to a paper-towel lined plate to drain. (Don't overcrowd your pan - cook in batches.)

Drain off all but 2 tablespoons of the oil from the skillet. Add in the red bell pepper, green bell pepper, and shallot; sauté until vegetables soften and get a bit charred, about 3 minutes. Season with salt and pepper, to taste.

Give the sweet and sour sauce mixture a quick stir to redistribute all the ingredients, and pour it into the skillet along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.

Add pork back to skillet and stir to combine. Taste and sprinkle with a little more salt and pepper, only if necessary.

Serve over cooked white rice with some diced scallions and enjoy!

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