- 1 pound lean pork, cut into 1-inch cubes
- 2 tablespoons tamari (check the label to make sure it's gluten free; I use San-J)
- 1 tablespoon brandy (optional)
- 1 cup cornstarch
- Salt and pepper to taste
- Oil, for frying
- 1 small onion, peeled and sliced thinly
- ½ red bell pepper, seeded and cut into chunks
- ½ orange bell pepper, seeded and cut into chunks
- ½ yellow bell pepper, seeded and cut into chunks
- 1 cup pineapple chunks
- 1 cup pineapple juice
- ½ cup rice vinegar
- ¼ cup ketchup
- ½ cup brown sugar
- 1 teaspoon salt
- 1 tablespoon cornstarch
In a bowl, combine the pork, tamari, and brandy. Stir until the pork is well-coated and allow it to marinate for about 30 minutes. Drain well.
In a bowl, combine the cup of cornstarch, salt, and pepper to taste. Dredge the pork in the cornstarch mixture to fully coat.
In a pan over medium heat, heat enough oil to reach about 2-inches up the side of the pan. Add the pork cubes and cook, turning as needed, for about 6 to 10 minutes or until golden, crisp, and cooked through. With a slotted spoon, remove the pork from the pan to drain on a plate (you may wish to use a fine wire rack or paper towels for this). Do not overcrowd pan during frying, cook in batches to allow the pork pieces to crisp nicely. Pour off all about about a tablespoon of the oil remaining in the pan.
Replace the pan on the stove over medium heat. Add the onions and bell peppers and cook, stirring regularly, for about 1 minute or until half done. Remove the vegetables from pan and drain using the same method utilized for the pork.
In the pan, add all of the ingredients for the sweet and sour sauce mixture, whisking regularly, and bring to a boil. Continue to cook, whisking regularly, for about 2 to 3 minutes or until thickened.
Add the pineapple, vegetables, and pork to the pan and toss until everything is evenly coated with the sauce. Serve over hot rice.
- Yields: 4 servings
- Preparation Time: 40 minutes, plus marinating time