Cantonese sweet and sour pork

Run the tip of a knife under the silver skin and slice it off, then cut the pork into two thirds of an inch cubes, all the same size.

Marinate with two tablespoons soy sauce, two tablespoons Chinese cooking wine, half a teaspoon salt, half a teaspoon baking soda, a quarter cup cornstarch and one egg, mixing until no cornstarch clumps remain.

Refrigerate at least one hour.

For the sauce mix half a cup ketchup, half a cup apple cider vinegar, half a cup sugar, two tablespoons orange jam and one teaspoon salt, breaking down the jam.

Cover the bottom of a large bowl with plain flour, add the pork a few pieces at a time, dust more flour over, stir with chopsticks, toss and shake off the excess, working in two to three batches.

Let the coated pork sit 10 to 15 minutes so the coating binds and does not fall off into the oil.

Cut the pineapple to the same size as the pork and cut one red and one green bell pepper bite size.

Chop three cloves of garlic and heat 2 to 3 cups of oil in the wok to 350F.

Fry the pork in batches on medium three to five minutes until light golden, fishing out the loose bits with a fine strainer and returning the oil to 350F between batches.

Rest the fried pork at least 10 minutes.

Raise the oil to 380F and fry it all at once a couple of minutes on medium until golden, then drain on paper towels.

Pour out the oil, add one tablespoon of fresh oil to the wok and toss in the garlic.

Pour in the sweet and sour sauce and stir until bubbling, then stir in one tablespoon cornstarch mixed with half a cup of water and wait until it thickens.

Add the bell pepper and pineapple and stir on medium a few minutes to the doneness you like.

Return the pork, mix until coated in the glossy sauce, taste to adjust and serve right away before the crust softens.