Here's what is, to date, my best crack at sweet and sour pork. I'm still working on the meat but the sauce is about right.
Serves six with steamed rice
1/2 lb pork loin
1/2 tsp salt
2 T cornstarch
1/2 c. whisky
1 pepper, cut into 1" squares
1 medium onion, sliced 1/4" thick
2 stalks of celery, sliced diagonally
2 carrots, sliced diagonally
2 Roma tomatoes, cut into 1" cubes
2 cloves garlic, minced
3 slices of ginger
3 tbsp vegetable oil
1 c pineapple juice from a 14 oz. can of pineapple chunks (reserve pineapple)
3 tbsp brown sugar
2 tbsp mirin (Japanese sweetened sake)
2 tbsp soya sauce
2 tbsp rice vinegar
2 tbsp ketchup
2 tbsp cornstarch
1 tsp orange zest (optional)
Slice meat into cubes. Put in a bowl and sprinkle with 1/2 tsp salt. Cover and refrigerate for 1-2 hours. Remove pork from fridge, rinse with cold water. Mix cornstarch and whisky so its crumbly. Add pork and cover. Whisk all ingredients for the sauce in a bowl or measuring cup and have prepared before cooking.
Heat wok or large saute pan, add 1/2 c oil and heat until almost smoking, add pork and deep fry until pork is cooked, approximately 2 minutes, remove and drain. Add 2 tsp oil and heat until almost smoking. Add onions and stir fry for 1 minute. Add ginger, garlic, celery, carrots and peppers, stir fry for 2 minutes. Add tomatoes and stir fry for 1 minute. Add the pork to the pan.
Whisk the sauce quickly, and add to stir-fried pork and vegetables with the reserved pineapple, bring to a boil and simmer for 1 minute until the sauce is clear. Serve immediately.