Sweet and Sour Pork

This is one of my favorite meals to make! It is one of my unhealthier meals, but it is so worth it! This sweet and sour pork is better than any I have had from a Chinese take-out. WAY BETTER! Enjoy!

Sweet and Sour Pork
Yan Kit-So

1 lb lean pork belly, skinned and trimmed of excess fat
1/2 tsp salt
1 tsp thin soy sauce
1/2 egg, lightly beaten
3 TBSP cornstarch
Peanut or corn oil, for frying
2 1/2 TBSP peanut or corn oil
1 clove garlic, minced
1 onion, roughly chopped
1 green pepper, diced
4 oz canned pineapple chunks, juice reserved

For the sauce:
2 tsp potato flour (can also substitute corn starch)
4 TBSP water
4 TBSP pineapple juice
3 TBSP rice or wine vinegar
4-4 1/2 TBSP sugar
1/4 tsp salt
2 tsp thin soy sauce
2 TBSP ketchup
1 1/2 tsp Worcestershire sauce

Cut the pork into pieces about 1 by 1 1/4 by 3/4 inches. Put into bowl.

Add the salt and soy sauce and let marinate for 30-60 minutes. Stir in the egg to coat thoroughly.

Dredge the pork, piece by piece, with the cornstarch, making sure it is evenly coated. It is not necessary to use up all the cornstarch.

Half fill a wok or deep fryer with oil. Heat to 350 or until a cube of stale bread browns in 60 seconds. Add the pork and deep fry for about 1 minute. Drain on paper towels. This step can be done ahead of time.

Prepare the sauce. In a bowl, dissolve potato flour in water and pineapple juice. Add remaining ingredients and stir to blend.

Heat a frying pan (or another wok) until hot. .Add 1 1/2 TBSP oil and then add garlic and onion. Stir, then add green pepper. Stir fry for about 2 minutes and season with salt, if desired. Add pineapple chunks. Pour the well stirred sauce and bring to a boil, stirring constantly.

Reheat oil for deep frying. Add pork and again deep fry for about 2-3 minutes, to ensure that the outside is crisp and golden. Drain on paper towels.

Reheat sauce and stir in remaining 1 TBSP of oil. This prevents the sauce from being gluey. Pour the sauce over pork. Serve immediately.