American-style sweet and sour pork

Break down the pork shoulder, removing skin and bone, and cut the meat into chunks that are not too thick.

Combine the pork with the soy sauce, minced garlic, minced ginger, baking soda and cornstarch.

Cover and refrigerate 15 to 30 minutes.

Cut the green pepper, red pepper and onion into approximately one inch pieces lengthwise and widthwise to match the pork.

Mix the sauce: sugar, white vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce and cornstarch.

Toss the marinated pork with about three more tablespoons of cornstarch for a crusty batter-like coating.

Fry the pork one piece at a time in 350 degree oil until crispy and golden brown; single fry, no double fry.

Drain on a tray lined with a rack and paper towels.

In a large wok, heat more oil and saute the vegetables until they colour at the edges.

Add the pineapple tidbits.

Add the sauce and simmer about three minutes to reduce and coat the vegetables.

Add a cornstarch slurry to thicken, then toss the fried pork through until glazed and shiny.

Serve with steamed rice.