Sweet and Sour Pork

Serves 2 as a main entree

1 pound pork loin, cut to 1-inch-long, 1/2-inch-thick pieces
1 tablespoon dark soy sauce, or 1 tablespoon light soy sauce and 1/2 teaspoon salt
2 teaspoons rice wine
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon peanut oil
1/2 of a large red onion, chopped to large pieces
1 yellow bell pepper, chopped to large pieces
2 tablespoons sugar
2 tablespoons orange juice
1 tablespoon pineapple juice
1 tablespoon cider vinegar
1 teaspoon cornstarch, dissolved in 2 teaspoons water
Salt to taste
Peanut oil for frying
1 cup cornstarch for dredging
Cilantro spring for garnish (optional)

Chop the pork loin to 1-inch-wide, 1/2-inch-thick pices. Mix together the soy sauce, rice wine, sesame oil, and cornstarch. Add pork to the marinade and let sit for 30 minutes.

In a sauce pot, heat 1 tablespoon peanut oil. Stir-fry onions and peppers for a few minutes until slightly softened and edges of onion begin to brown. Add orange juice, pineapple juice, vinegar, and sugar; simmer liquid on low heat for about 5 minutes. Stir in cornstarch mixture to thicken the sauce, then salt to taste. Turn off heat and keep the mixture warm.

Heat a wok about 1/3 of the way with peanut oil until the temperature registers 375 degrees on a deep-fry thermometer. Shake excess marinde off pork pieces, then dredge them one at a time in cornstarch until well-coated. Shake off excess cornstarch. Working in batches, fry pork until cooked through and golden brown on all sides, about 4 to 5 minutes. Transfer pork with a slotted spoon to paper towels.

Reheat sauce in the sauce pot. Add pork and carefully stir to coat. Transfer to communal plate and serve with rice.