- 5 tbsp (75 mL) granulated sugar
- 3 tbsp (45 mL)each: white vinegar, ketchup, water
- 1/2 tsp (2 mL) salt
- 2 to 3 drops Worcestershire sauce
- 1 egg, beaten
- About 1 cup (250 mL) corn starch
- 1 lb (450 g) boneless pork, cut in 1/2-inch (1-cm) pieces
- 4 tbsp (60 mL) vegetable oil
- 1 tsp (5 mL) vegetable oil
- 1/2 green bell pepper, cut in thin strips
- 1/2 red bell pepper, cut in thin strips
- 1/2 yellow/white onion, thinly sliced
- 1/2 cup (125 mL) drained diced pineapple canned in pineapple juice
Cooked jasmine or other white rice (optional, for serving).
For sauce, in bowl, stir together sugar, vinegar, ketchup, water, salt and Worcestershire.
For pork, place egg in bowl. Place corn starch on plate.
Dip pork in egg, letting excesses drip off. Dredge in corn starch, shaking off excess. Lay pork on large plate.
Heat large wok or heavy skillet over medium-high. When hot, add 2 tbsp (30 mL) oil, then half pork. Cook until golden outside and no longer pink inside, about 5 to 7 minutes. Using slotted spoon, transfer to paper towel-lined plate.
Reheat pan over medium-high. Add remaining 2 tbsp (30 mL) oil, then remaining pork. Cook as above and transfer to plate with other pork. Discard oil.
For stir-fry, heat pan over medium-high. Add oil, bell peppers, onions and pineapple. Stir-fry until onions are lightly browned and peppers are just getting limp, about 4 to 6 minutes. Add sauce and reserved pork. Cook, stirring to coat pork with sauce, 1 to 2 minutes until sauce is thick and bubbly.
Serve pork over rice, if desired.
Makes 4 servings.
Source: Star-tested by Jennifer Bain