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Crispy sweet and sour pork is served atop steamed rice for a complete, satisfying meal. This family-friendly dish is protein-rich and offers the perfect balance of tangy and sweet in every bite.
Cook rice according to package instructions, keeping it warm for serving.
Slice pork loin into thin strips, then season with salt and black pepper.
In two separate bowls, place cornstarch and all-purpose flour in one, and beaten eggs in another. Dip pork strips in the egg, then dredge in the starch-flour mix until coated well.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering. Fry coated pork strips in batches, turning as needed, until golden and crisp (about 4-5 minutes per batch). Transfer to a wire rack or paper towel-lined plate.
Discard most of the frying oil, leaving about 2 tablespoons in the pan. Add chopped onion and red bell pepper, stir-frying for 2-3 minutes on medium-high heat.
Add pineapple chunks, soy sauce, rice vinegar, ketchup, and brown sugar. Stir and simmer for 3-4 minutes until slightly thickened and glossy.
Return the fried pork to the pan, tossing quickly to coat evenly in the sauce. Remove from heat promptly to maintain crispness.
Spoon the cooked rice into bowls or plates. Top with the sweet and sour pork mixture and serve immediately.
