Pineapple Sweet & Sour Pork

For pork:

* 1 pound lean pork
* 1 tablespoon soy sauce
* 1 tablespoon rice wine vinegar
* 1 teaspoon minced garlic
* 1 teaspoon minced ginger
* 4 tablespoons oil, divided, plus 4 cups oil, for deep frying
* 1/4 cup cornstarch
* 1/2 cup diced red and yellow bell peppers
* 2 tablespoons diced onion
* 1/2 habenero or 8 red chili peppers
* Sweet and Sour Sauce
* Strips of green onion, for garnish
* Toasted sesame seeds, for garnish

Sweet and Sour Sauce:

* 1/2 cup ketchup
* 1/2 cup vinegar
* 1/2 cup water
* 2 teaspoons soy sauce
* 1 cup sugar
* 1/4 cup orange juice
* 1 1/2 teaspoons minced ginger
* 1 teaspoon minced garlic
* 2 tablespoons pineapple juice
* 1/2 cup chopped canned pineapple
* 4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening (Add in small amounts)


Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vinegar, garlic, ginger, cornstarch and 2 tablespoons oil. Get mixture a bit thick by adding more cornstarch or thin by adding water. Set aside.

Meanwhile, make the sweet and sour sauce:

In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture a small amount at a time if at all. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.

Heat oil in a Dutch oven to 350 degrees F.
Deep fry pork in hot oil until golden brown and crispy.

In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry peppers, galic and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.


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