Sweet & Sour Pork Belly

This dish is loved by Americans even if it’s not really from China.. This is inspired by Marion.

Green Bell pepper, cut uniform 1 1/2 by 1 inch

Red Bell pepper, cut uniform 1 1/2 by 1 inch

White onion, cut uniform 1 1/2 by 1 inch

Fresh pineapple

2 scallions, cut 1 inch 

1 thumb of ginger, cut up super fine

1 garlic clove, cut up super fine

Pepper and salt as required

Peanut oil

Sauce

1 cup  Dole pineapple juice 

3/4 cup light brown sugar (packed)

1/3 cup rice vinegar 

3 tablespoons ketchup

2 tablespoons soy sauce (or tamari)

3 drops red food coloring 

Soak the skinless pork belly for 15 minutes.  Add the pork to a bowel of corn starch to coat. Shake all pork belly to remove excess corn starch. Cook well until crisp. Do multiple batches to avoid crowding. 

Then cook it in a hot wok, cook the pineapple til browned a bit. Next cook the onion and bell pepper til done. Add all the pork belly, vegetables, ginger and garlic, and prepared sauce. Cook 1 minute, add scallions and serve. If you do not like raw scallions, cook I minute more. Correct seasoning before serving.