Hawaiian Pork

Yield: 6 to 8 servings

Ingredients

Sweet and Sour Sauce

• 1/2 cup cider vinegar
• 1/2 cup firmly packed brown sugar
• 1/2 cup ketchup
• 1/4 cup unsweetened pineapple juice
• 1/4 cup cornstarch
• 2 tablespoons soy sauce

Pork and Vegetables

• 2 pounds lean boneless pork (such as shoulder or butt), trimmed of excess fat and cut into 3/4-inch cubes
• 1 egg, beaten
• 1/2 cup cornstarch
• 6 tablespoons vegetable oil
• 1 small green bell pepper, cut into 1-inch squares
• 1 small red bell pepper, cut into 1-inch squares
• 1 small onion, cut into wedges, layers separated
• 1/4 pound Chinese pea pods (snow or sugar peas); or 1 package frozen Chinese pea pods, thawed and drained

Instructions

Sauce

1. Stir all ingredients together. Set aside.

Pork and Vegetables

1. Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess.
2. Place a wok over high heat. When wok is hot, add 2 tablespoons of the oil.
3. When oil is hot, add half the pork; stir fry until evenly browned (5 to 7 minutes).
4. Lift pork from wok and set aside.
5. Repeat to brown remaining meat, adding more oil as needed.
6. Add remaining oil (about 2 tablespoons) to wok.
7. Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 minutes).
8. Add pea pods, then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.