INGREDIENTS <br />Servings: 4-6 <br />2 pound pork shoulder or butt <br />2 cloves garlic, minced <br />1 teaspoon black pepper <br />¼ cup green onion <br />¼ cup soy sauce <br />3 eggs, beaten <br />1½ cups cornstarch <br />1 tablespoon vegetable oil <br />1 red bell pepper <br />1 green bell pepper <br />1 white onion, cut into wedges <br />1 8-ounce can chopped pineapple with syrup <br />¼ cup vinegar <br />¼ cup soy sauce <br />¼ cup ketchup <br />¼ cup sugar <br />Garnish <br />Scallions <br />White rice <br />PREPARATION <br />1. Cut pork into bite-sized pieces and place in a medium-sized bowl. Season with pepper and add soy sauce, garlic, and green onion. Cover and let marinate for 1-2 hours. <br />2. Coat pork pieces with egg, dip in cornstarch, and fry until crispy and golden (about 2 minutes). Drain on paper towels. <br />3. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Add the onion and bell pepper. <br />4. Once the vegetables start to become tender, add pineapple with syrup. Stir for 30 seconds before adding vinegar, soy sauce, ketchup, and sugar. Stir regularly over medium-high heat for 3-4 minutes as water evaporates and sauce thickens. <br />5. Add the pork to the pan once the sauce begins to thicken. Stir to coat evenly. <br />6. Garnish with additional green onions and a sprinkle of sesame seeds. <br />7. Enjoy!
