Hawaiian Pork

• Sweet-Sour Sauce
• 1/2 cup cider vinegar
• 1/2 cup firmly packed brown sugar
• 1/2 cup catsup
• 1/4 cup cornstarch
• 1/4 cup unsweetened pineapple juice
• 2 tablespoons soy sauce
• Stir Fry
• 2 lbs lean boneless pork, trimmed of excess fat and cut into 3/4 inch cubes (such as shoulder, butt or tenderloin)
• 1 egg, beaten
• 1/2 cup cornstarch
• 6 tablespoons salad oil
• 1 small green bell pepper, seeded and cut into 1-inch squares
• 1 small red bell pepper, seeded and cut into 1-inch squares
• 1 small onion, cut into wedges, layers separated
• 1/4 lb snow peas or 1/4 lb sugar snap pea, ends and strings removed

1. Sweet-Sour Sauce: Stir together cider vinegar brown sugar, catsup; 1/4 cup cornstarch, unsweetened pineapple juice; and soy sauce. Set aside.
2. Dip pork cubes in beaten egg, drain briefly, and roll in cornstarch to coat lightly; shake off excess.
3. Place a wok or frying pan over high heat; when wok is hot,add 2 tablespoons of the oil. When oil is hot, add half the pork; stir-fry until evenly browned (5 to 7 minutes). Lift pork from wok and set aside. Repeat to brown remaining meat, adding more oil as needed.
4. Add remaining oil (about 2 tablespoons) to wok. Add bell peppers and onion; stir-fry until vegetables are tender crisp to bite (about 2 minutes). Add pea pods; then stir sauce and add. Stir until sauce boils and thickens; return pork to wok and stir until heated through.

sweetsour sauce, cider vinegar, brown sugar, catsup, cornstarch, pineapple juice, soy sauce, fry, pork, egg, cornstarch, salad oil, green bell pepper, red bell pepper, onion, snow peas

Taken from www.food.com/recipe/hawaiian-pork-265191 (may not work)