Ease of Preparation: Easy
Yield: 4-5 servings
Ingredients:
- 1 lb. (454 g) pork butt, cut into 1-inch cubes
- 1 tablespoon (15 ml) cornstarch
- ¼ cup (60 ml) flour
- 3 tablespoons (45 ml) vegetable oil, divided
- 2 cloves garlic, minced
- 1 tablespoon (15 ml) minced fresh ginger
- 1 red pepper, cored and cut into 1-inch pieces
- 1 green pepper, cored and cut into 1-inch pieces
- 2 tablespoons (30 ml) Shaoxing wine
- ¼ cup (60 ml) tomato paste
- ¼ cup (60 ml) apple cider vinegar
- ¼ cup (60 ml) sugar
- ½ cup (120 ml) water
- ¼ pineapple, peeled and cored and cut into chunks
- 4 cups (960 ml) cooked sticky rice, for serving
Marinade:
- 2 tablespoons (30 ml) soy sauce
- 2 teaspoons (10 ml) sesame oil
- ¼ cup (60 ml) cornstarch
- ¼ cup (60 ml) water
Method:
To make marinade, in a mixing bowl, whisk together soy sauce, sesame oil, cornstarch, and water.
Add pork cubes and toss until completely coated. Set aside.
In a separate mixing bowl, mix together cornstarch with flour.
Remove pork cubes from marinade and dredge in the flour mixture, reserving marinade.
In a wok, add half the vegetable oil and heat over medium-high heat.
Add dredged pork pieces and cook on all sides for 2-3 minutes, or until nicely browned all around.
Remove pork from pan and place on a paper towel to remove excess oil.
In a new wok, heat remaining oil over medium-high heat.
Add garlic and ginger, and cook for 1-2 minutes, or until fragrant.
Add red and green peppers and cook for 2-3 minutes, or until slightly charred.
Deglaze with Shaoxing wine.
Meanwhile, in a separate mixing bowl, whisk together tomato paste, apple cider vinegar, sugar and remaining water.
Add sweet and sour tomato sauce to hot pan with peppers.
Add leftover marinade, and bring to a simmer to dissolve sugar.
Add pineapple and cook for 2-3 minutes to soften.
Add fried pork back into wok and cook for 4-5 minutes.
Remove from heat.
Serve with cooked rice.
