Ingredients
1 cup pineapple juice
1/2 cup light brown sugar packed
1/2 cup rice vinegar
1/4 cup ketchup
1 tablespoon low sodium soy sauce
3 drops red food coloring (optional)
1 tablespoon cornstarch
1 1/2 pounds pork butt cut into 3/4" chunks
1/2 cup cornstarch
2 large eggs beaten
1/4 cup flour
canola oil for frying
1 red bell pepper (cut into 1” chunks)
1 green bell pepper (cut into 1” chunks)
1/2 yellow onion (cut into 1” chunks)
1 cup pineapple chunks
Instructions
Note: click on times in the instructions to start a kitchen timer while cooking.
To make the sauce, whisk together the pineapple juice, brown sugar, rice vinegar, ketchup, food coloring (if using) and cornstarch.
Heat three inches of cooking oil on medium high heat until a piece of pork would immediately start bubbling when added.
Coat the pork in the cornstarch, then dip in the egg and into the flour before dropping into the hot oil one piece at a time.
Cook the pork for 2-3 minutes, until cooked through and crispy.
Cook in batches until done, removing to cookie sheet.
To a large skillet on medium high heat add 2 tablespoons canola oil, the bell peppers, onion and pineapple and cook for 2 minutes, until crisp-tender.
Add in the sauce and let thicken, then add in the pork and toss just before serving.