This sweet and sour pork is chunks of pork tenderloin that are breaded and fried, then tossed with pineapple and fresh vegetables in a homemade sauce. A classic stir fry that's even better than what you would get at a restaurant!
Place the eggs in a bowl, add salt and pepper to taste.
Mix the flour and cornstarch together and place in a shallow bowl or on a plate. Season with salt and pepper to taste.
Heat 3 inches of oil in a deep pot to 350 degrees F.
Dip each piece of pork into the egg, then roll into the flour mixture. Repeat with all of the meat.
Fry 7-8 pieces of pork at a time for 5 minutes, or until golden brown. Drain on paper towels. Repeat the process with all of the pork pieces.
While the meat is cooking, heat the 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple chunks.
For the sauce
In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
Add the fried pork to the pan with the vegetables and pineapple and toss to coat with the sauce. Serve immediately.
Video
Notes
You can place your pork in the freezer for about 20 minutes to firm it up. This will make the meat easier to cut into evenly sized pieces.
I prefer to use freshly cut pineapple in this dish, but canned pineapple will also work just fine.
This dish is best when served immediately, as the coating on the pork will start to soften as it soaks up the sauce.
It's important to use a frying thermometer to monitor the temperature of your oil. If the oil is too hot, the outside could burn before the meat cooks through. If the oil is too cold, the coating will absorb excess oil and be heavy.