Sweet and Sour Pork

Now this is the REAL thing -- no insipid sauce pored over fried pork pieces is this dish.  It takes a bit of work to put together but the results are fabulous!

Sweet and Sour Pork

2/3 cup soy sauce

2 teaspoons minced garlic

1 tablespoon minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Kosher salt and pepper

Canola or vegetable oil, for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

1 ounce honey

1 tablespoon Canola oil

1/2 tablespoon sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar and honey. Whisk to blend.

In a large frying pan heat the Canola and sesame oils. Combine the pork, onion, celery, carrots, red and green bell peppers, and pineapple into the frying pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.