A delightful twist on the classic sweet and sour pork, this recipe offers a balance of tangy and sweet flavors with a crispy texture.
In a mixing bowl, whisk together the egg and cornstarch until smooth.
Ensure the batter is lump-free for even coating.
Cut the pork into bite-sized pieces and coat them in the batter.
Cut the pork into uniform sizes for even cooking.
Heat oil in a frying pan and fry the pork pieces until golden and crispy. Remove and set aside.
Fry in small batches to maintain the oil temperature.
In a saucepan, combine sugar, cider vinegar, soy sauce, and pineapple juice. Bring to a boil.
Stir constantly to dissolve the sugar completely.
Add the bell pepper and onion to the sauce and simmer for 3 minutes.
Cut the vegetables into similar sizes for even cooking.
Mix cornstarch with a bit of water and add to the sauce to thicken.
Add the cornstarch mixture gradually to control the thickness.
Combine the fried pork and pineapple with the sauce, stirring to coat evenly.
Ensure all pork pieces are well coated with the sauce.
Serve the dish hot with steamed rice.
Garnish with chopped green onions for added flavor.
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