Ingredients
1 1/4 pounds pork loin – trimmed into 1″ cubes
1 tbsp dry sherry
2 tbsp soy sauce
peanut oil
1 cup cornstarch
1/3 cup white distilled vinegar
salt
1 small onion cut into 1″ pieces
Chunked pineapple
1/2 small red pepper – cored/seeded cut into 1″ pieces
4 thin coins of fresh ginger – peeled
1 garlic cloves minced
Instructions
Combine sherry and 1 tbsp of soy sauce in bowl – add pork and toss to coat
1″ of oil into wok/pan – put all but 2tbsp of cornstarch into a wide dish. Working in batches – dredge pork one piece at a time – pressing down with fingers to evenly coat. Fry in oil until cooked through and golden brown. Put on paper-towel to drain. Then re-fry in fresh oil 1-2 minutes to make even crisper.
Put remaining soy, 1 cup water, sugar and salt to taste into small saucepan – bring to boil over med-heat.
Reduce heat to med-low and stir until sugar dissolves. Mix together remaining cornstarch w/ 1/4 cup water in small bowl; stir this into simmering sauce, along with 2 tbsp additional oil and simmer 1 minute
Heat wok with reserved oil over med heat. Add onions, pineapple, peppers, ginger, garlic and stir-fry until crisp and tender – 5 minutes. Stir in sauce – bring to boil, then add pork and toss to combine.
