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Crispy battered pork tossed in a tangy sweet and sour sauce with pineapple and bell peppers is a family-favorite Chinese-American classic. Protein-packed and vibrant, it's a fun weeknight dinner.
Cut the pork shoulder into bite-sized 1-inch cubes, and season lightly with salt and pepper.
In a large bowl, whisk the eggs, then dredge pork first in flour, then eggs, and finally cornstarch, ensuring each piece is fully coated.
Heat the vegetable oil in a deep skillet or wok over medium-high heat to 350°F. Fry pork in batches for 4-5 minutes each, turning occasionally, until golden and crisp. Drain on a rack or paper towels.
While pork fries, cut bell peppers and onion into 1-inch squares. Drain pineapple if using canned.
In a separate large pan over medium heat, combine soy sauce, rice vinegar, ketchup, sugar, and water. Bring to a simmer, stirring until sugar dissolves, then add bell peppers, onion, and pineapple. Cook for 2-3 minutes until vegetables soften slightly but remain crisp.
Add fried pork pieces to the sauce and toss quickly on medium-high heat for 1-2 minutes until all pieces are evenly glazed and heated through.
Serve immediately while pork is crispy, spooning extra sauce and vegetables over the top.
