Recipe for cooking hawaiian pork

Recipes from Oceania and the Philippines :: Oceania and Filipino Main Dish Meats

Sweet and Sour Sauce
1/2 c. cider vinegar
1/2 c. firmly packed brown sugar
1/2 c. catsup
1/4 c. unsweetened pineapple juice
1/4 c. cornstarch
2 Tbsp. soy sauce

Stir all ingredients together. Set aside.

Pork and Vegetables
2 lbs. lean boneless pork (such as shoulder
    or butt), trimmed of excess fat and cut
    into 3/4-in. cubes
1 egg, beaten
1/2 c. cornstarch
6 Tbsp. canola (or other vegetable) oil
1 small green bell pepper, cut into 1-in. squares or rectangles
1 small red bell pepper, cut into 1-in. squares or rectangles
1 small onion, cut into wedges, layers separated
1/4 pound Chinese pea pods (snow or sugar peas) or
    1 pkg. frozen Chinese pea pods, thawed and drained

Dip pork cubes in beaten egg; drain briefly and roll in cornstarch to coat lightly; shake off excess. Place a wok over high heat. When wok is hot, add 2 Tbsp. of the oil. When oil is hot, add half the pork; stir fry until in an even way browned (5 to 7 mins.).

Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed. Add remaining oil (about 2 Tbsp.) to wok. Add bell peppers and onion; stir fry until vegetables are tender-crisp to bite (about 2 mins.).

Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

Makes 6 to 8 servings.