Classic Chinese Sweet and Sour Pork

1.Prepare the pork by cutting the tenderloin into 1-inch cubes. Season lightly with salt and black pepper.

2.In a mixing bowl, whisk together the egg and water. In another bowl, combine the cornstarch and all-purpose flour.

3.Dip each pork cube first into the egg wash, then coat thoroughly with the cornstarch-flour mixture. Set aside on a plate.

4.Heat vegetable oil in a deep pan or wok to 180°C (350°F) for deep frying. Fry the pork pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.

5.In a separate wok or large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add the onion and bell peppers, stir-fry for 2-3 minutes until slightly tender but still crisp.

6.Add the pineapple chunks to the vegetables and stir-fry for another minute.

7.In a bowl, mix together ketchup, white vinegar, granulated sugar, soy sauce, and pineapple juice to make the sweet and sour sauce.

8.Pour the sauce mixture into the wok with the vegetables and pineapple. Bring to a simmer over medium heat.

9.Add the cornstarch slurry to the simmering sauce, stirring constantly until the sauce thickens and becomes glossy, about 1-2 minutes.

10.Add the fried pork pieces to the wok and toss gently to coat all pieces evenly with the sweet and sour sauce.

11.Taste and adjust seasoning with salt if necessary. Remove from heat.

12.Serve the classic sweet and sour pork immediately over steamed white rice or alongside stir-fried vegetables for a complete meal.