Sweet and Sour Pork
- 1 pound pork (such as a pork roast, chops or loin)
- 2 tablespoon soy sauce
- 2 teaspoon minced garlic
- 1 tablespoon grated ginger root
- 1/2 teaspoon salt
- 1 tablespoon brown sugar
- 2 teaspoon ground black pepper
- 1/2 onion, diced
- 1 green bell pepper, seeded and diced
- 1 can pineapple chunks, well drained (for sauce)
- 1 tomato, cored and roughly chopped
- 1 cup sweet and sour sauce
- Peanut oil for frying (I have also used canola oil)
Sweet and Sour Sauce
- 1 cup malt vinegar
- 1 cup sugar
- 1 tablespoon plus 1 1/2 teaspoon salt
- 1/2 cup orange juice
- 1/2 cup pineapple juice
- 1/2 cup tomato paste
Combine all ingredients and whisk in a sauce pan. Heat over medium-high heat until boiling, stirring occasionally. Reduce heat and simmer 10 minutes. Let cool. Store in a glass jar, covered. DO NOT place in fridge. Will keep 6 months on shelf - make sure you use all of the salt!
Trim fat from pork and cut into cubes. Sprinkle enough soy sauce to lightly soak the meat. Add the garlic, ginger root, salt, brown sugar, and pepper. Stir to combine and marinate, refrigerated for at least an hour or overnight.
Heat a wok with about 2 tablespoons of oil over medium-high heat until a few drops of water start to sizzle. Working in thirds, fry the meat until barely pink inside. Drain on paper towels as you cook the rest of the meat (you will have to add more oil as you work). Add another tablespoon of oil to the pan and when hot, stir in the onion and fry about 3 minutes. Add the pineapple and let brown. Add the green pepper and fry about 1 minute. Return pork to pan and stir to combine. Add sauce and heat through. Add tomato and cook for about 30 seconds.
Serve over rice.
Optional Frying Method
If you like your pork crispy; drain raw, marinated pork on paper towels. Roll in corn starch, dip in beaten egg (you'll need 2 or 3) and then dredge in flour. Fry as above.