Sweet and Sour Pork

Cut the pork into half-inch cubes. Marinate it with 1 tbsp soy sauce, 1/4 tsp salt, and 1/4 tsp baking soda. Let it sit overnight.

Whisk 2 eggs in a bowl. Have 1/2 cup of plain flour ready in another shallow dish.

Dip each pork cube in the whisked egg, then coat it thoroughly with flour. Repeat this process for a second layer of flour for a thicker coating.

Heat about 2-3 inches of cooking oil in a deep fryer or heavy-bottomed pot to 350°F (176°C).

Carefully add the coated pork pieces to the hot oil in batches, ensuring not to overcrowd the pot. Fry for about 3-4 minutes until lightly golden.

Remove the pork from the oil and let it drain. Increase the oil temperature slightly if possible. Fry the pork again for another 2-3 minutes until deep golden brown and crispy. This double-frying ensures the crispy layer lasts longer.

Remove the pork from the oil and drain on paper towels. Set aside.

In a small saucepan, whisk together 1/4 cup ketchup, 1/4 cup water, 1/4 cup sugar, 1/4 cup vinegar, 2 tbsp plum sauce (if using), 1 tbsp corn starch, and 3/4 tsp salt (or to taste).

Cook the sauce mixture over medium heat, stirring constantly to prevent sticking. Once it begins to bubble, reduce the heat to low and continue to cook until it thickens to a sticky but still flowing consistency.

Heat 1 tbsp of cooking oil in a wok or large skillet over medium-high heat. Add 1 tbsp of minced garlic and stir-fry until fragrant, about 30 seconds.

Add the colorful bell peppers and pineapple chunks to the wok. Stir-fry for about 3 minutes until the vegetables are tender-crisp.

Add the double-fried pork and the prepared sweet and sour sauce to the wok with the vegetables. Toss everything together quickly to coat the pork and vegetables evenly in the sauce.

Serve the sweet and sour pork immediately, ideally with steamed rice.