Sweet and Sour Pork

• 1/2 pounds, 2-58 ounces, weight Pork With Fat
• 1/2 teaspoons Salt
• 1/2 teaspoons Sugar
• 1 Tablespoon Oyster Sauce (Lee Kum Kee Brand)
• 1/2 teaspoons Sesame Oil
• 1 Tablespoon Shaoxing Wine
• 1 whole Egg
• 1 Tablespoon Water
• Corn Flour (or Cornstarch), For Coating Pork Pieces
• 1 whole Green Capsicum, Cubed
• 1 whole Onion, Cut Into Wedges
• 1 whole Tomato, Cut Into Wedges
• 3-58 ounces, weight Pineapple, Cubed
• 1 Tablespoon Plum Sauce
• 4 Tablespoons Tomato Ketchup
• 3/4 Tablespoons Sugar
• 3/4 Tablespoons Salt
• 3/4 Tablespoons White Rice Vinegar
• 6 tablespoons, 2 teaspoons, 4-58 pinches Water

1. Cut pork into 1/2-inch thick pieces and pound with the back of the knife.
2. Cut into cubes and marinate with salt, sugar, oyster sauce, sesame oil, Shaoxing wine, egg and water for 30 minutes (I marinate overnight).
3. Coat pork cubes with corn flour and deep fry until golden brown.
4. Drain.
5. Leave one tablespoon of oil in the wok; stir-fry capsicum, onion, tomato and pineapple until fragrant.
6. Pour in the sauce ingredients and bring to a boil to let it thicken slightly.
7. Add in fried pork cubes and mix well.
8. Dish up and enjoy.

fat, salt, sugar, oyster sauce, sesame oil, shaoxing wine, egg, water, flour, green, onion, tomato, weight pineapple, plum sauce, tomato ketchup, sugar, salt, white rice vinegar, water

Taken from tastykitchen.com/recipes/main-courses/sweet-and-sour-pork/ (may not work)