Sweet and Sour Pork

Ingredients

• 0.3 cup carrots 1/ sliced
• 0.3 cup celery diced
• 0.3 cup cornstarch 
• 0.3 cup flour for dredging
• 2 teaspoons garlic minced
• 1 tablespoon ginger minced
• 0.3 cup bell pepper diced green
• 1 ounce honey 
• 1 cup catsup 
• 6 servings kosher salt and pepper 
• 1 cup pineapple fresh cut into 1-inch cubes
• 1 pound pork butt cut into 1-inch cubes
• 0.3 cup bell pepper diced red
• 0.3 cup red wine vinegar 
• 0.5 tablespoon sesame oil 
• 0.7 cup soya sauce 
• 0.3 cup sugar 
• 1 tablespoon vegetable oil 
• 6 servings vegetable oil for frying
• 0.3 cup vidalia onion diced

Equipment

• bowl
• frying pan
• paper towels
• whisk
• roasting pan

Directions

1. In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper.
2. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
3. 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.
4. Drain on paper towels. Reserve on a warm plate.
5. In a separate bowl, combine the ketchup, sugar, vinegar, and honey.
6. Whisk to blend.
7. In a small roasting pan heat the canola and sesame oils.
8. 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.