Sweet and Sour Pork as good as the local take out place.

Sauce

• 1/3 cup rice vinegar

• 4 teaspoons Soy Sauce

• 1/2 cup Honey

• 3 tablespoons Tomato Paste

• 1 tablespoon Sambal Oelek (chili paste, this can vary for spice level)

• 1 tablespoon Cornstarch

• 2 tablespoons Cold Water

Pork and Vegetables

• 1.5 lbs pork cut into 1’’ cubes (Chicken will also work)

• 1/2 cup all-purpose flour

• 1 tablespoon cornstarch

• 1 Large Egg

• 1 Cup Chopped White onion

• 1 Cup Green Bell Pepper

• 1 Cup Canned Pineapple Chunks

• 1-2 Cups Vegetable Oil

INSTRUCTIONS

In a small bowl combine all ingredients for the sauce except the water and cornstarch. Save for later.

Season the pork with salt and pepper, place in mixing bowl, crack egg in bowl and stir until the pork is coated evenly.

Put flour and cornstarch in a large zip-lock bag.

Add the egg coated pork into the bag then seal with a lot of air in the bag to shake around and coat the pork evenly.

In a heavy bottom pot heat vegetable oil to 350°F

In batches add battered pork to oil until cooked through about 5-7 minutes

Transfer pork onto plate lined with a paper towel to drain excess oil. Set aside.

In large skillet, add onion peppers and pineapple with one tablespoon of oil on high heat.

Saute until onions start to become translucent.

Once cooked, add sauce mixture and bring sauce to light boil.

Mix water and cornstarch into slurry. Pour into pan.

Stir constantly until the sauce thickens.

Add the pork coating it evenly.

Serve over rice and enjoy!