- 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
- Vegetable oil, for frying
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 ounce honey
- 1 tablespoon vegetable 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
HOW TO PREPARE
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 small roasting pan heat the canola and sesame oils.
Place the pork and vegetables into the pan and cover
with the ketchup mixture.
Bring to a simmer and cook until the pork is tender.
