Don't be fooled by the list of ingredients this is not at all hard to make, and may even be better than any take-out you may have had in the past! --- for authenticity of this popular dish the pork must be deep-fryed firstly and this may be done well in advance to save time, adjust the chili flakes to suit heat level my family likes spicy so I use 1 teaspoon or a little more --- serve with cooked white rice.

Ingredients

4 serv.

lb pork butt, cut into 1-inch cubes↗1
teaspoon salt↗1
teaspoon sugar↗1⁄4
teaspoons soy sauce↗1 1⁄4
egg white, slightly beaten with a fork1
green onions, chopped↗2
quart vegetable oil (for frying)↗1
cup cornstarch↗1⁄2
tablespoon vegetable oil↗1
large green bell pepper, seeded and cut into strips1
medium onion, cut into wedges↗1
teaspoon crushed red pepper flakes (or adjust to suit heat level)↗1⁄4
teaspoon white sugar↗1⁄4
salt (to taste)↗
teaspoon sesame seeds (or use as much as desired) (optional)↗1⁄2
SWEET AND SOUR SAUCE
cup water↗1
teaspoon salt↗1⁄8 - 1⁄4
cup sugar↗3⁄4
cup apple cider vinegar↗1⁄3
cup ketchup↗1⁄4
teaspoon soy sauce↗1⁄2
(8 ounce) can pineapple chunks (do not drain the juice)↗1
tablespoons cornstarch↗2
cup cold water1⁄4

Step-by-step instructions

1
Place the cubes pork in a medium bowl, add in 1 teaspoon salt, 1/4 teaspoon sugar and 1 teaspoon soy sauce; using clean hands toss well to combine, then add in 1 egg white and toss once again.
2
Mix in chopped green onion; cover and refrigerate for 1 or more hours.
3
heat 1 quart of oil to 365 degrees F in a large heavy pot or in an electric deep-fryer.
4
Remove the pork from the fridge and toss with 1/2 cup cornstarch.
5
fry the pork in hot oil about 8 minutes or until evenly browned (do not over crowd the pot fry in 2 batches or three if necessary) drain on paper towels or on a rack.
6
Heat 1 tablespoon oil in a large wok over medium heat; stir in bell pepper strips, onion and crushed chil flakes; stir fry until just tender, then season with 1/4 teaspoon sugar and salt to taste; remove from heat and set aside.
7
For the sweet and sour sauce; in a large skillet or saucepan combine 1 cup water with 1/8 to 1/4 teaspoon salt, 3/4 cup sugar, apple cider vinegar, ketchup and 1/2 teaspoon soy sauce; bring to a boil.
8
Stir in the cooked pork along with green pepper/onion mixture, pineapple chunks along with the juice from the can; return to a simmer.
9
In a small bowl whisk 1/4 cup cold water with 2 tablespoons cornstach until smooth; add into the simmering mixture and cook stirring until bubbly and thickened.
10
Sprinkle top with a small amount of sesame seeds if desired, then serve with cooked rice.

Source: food.com

Original recipe ↗

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