Peep's Sweet and Sour Pork (or Chicken)

Pork (or chicken):

2 pounds boneless pork (or skinned, de-boned chicken)
2 TBS Rice wine or dry Sherry

Vegetables:

1 large clove garlic; chopped fine
1 green bell pepper, washed, seeded and cut into 1/2-inch squares
1 red bell pepper, washed, seeded and cut into 1/2-inch squares
1 large yellow onion, skinned, root end removed, cut into 1/2-inch squares
2 medium carrots, peeled and trimmed, slice thinly on the bias
3 stalk scallion (cut into 2-inch lengths)
1 (20 oz) can pineapple chunks in juice (no added sweeteners); reserve juice
Oil for frying

Sweet and Sour Sauce:

1/2 cup reserved pineapple juice
1 cup water
1/4 cup granulated sugar
1/4 cup white or rice vinegar
3 TBSP lemon juice
1 TBSP Plum sauce
1 TBSP Apricot preserves
1 TBS Orange marmalade
1 TBSP Cherry preserves
1 TBSP Peach preserves
Red pepper flakes - to taste
6 drops each - Red & yellow food coloring
4 rounded TBSP cornstarch mixed in enough cold water to make a slurry

Batter:

4 TBSP flour (or enough to make a thick batter)
4 TBSP cornstarch
1/2 cup water
1/2 tsp baking soda
Ground peppercorns, ground ginger and garlic powder - to taste

Peanut oil for frying

Sweet and Sour Sauce:

Place pineapple juice, water, sugar, plum sauce, apricot preserves, orange marmalade, Cherry preserves, Peach preserves and red pepper flakes in sauce pan.
Heat over medium flame.
When sugar has dissolved, slowly add the vinegar and the lemon juice while stirring.
Add corn starch slurry and stir while heating. Bring to a boil.
Stir constantly until thickened.
Add food coloring (a couple drops of each at first and then adjust until you have the orange color you like) and stir well to mix.
Continue to heat and stir until almost a syrup.
Remove from heat and set pot aside.

Prepare and cook pork (or chicken):

Cut the pork (or chicken breast) into bite-size cubes and marinate with 2 TBS of rice wine/dry sherry for 10 minutes.
Mix the batter in a bowl and add the pork (or chicken) cubes to the batter.

Heat oil in a wok or cast iron pan and fry the chicken or pork cubes. (Shake off the extra batter before frying).

NOTE: You may use a deep fryer - Fry cubes according to manufactures instructions.
Drain the chicken or pork on a tray lined with brown paper bag or towels to soak up the excess oil.

Cook vegetables and put together:

Add several turns of oil to a large frying pan or wok.
Bring to frying temperature over medium heat.
Add garlic to pan and fry till fragrant.
Add vegetables (but NOT the pineapple) and cook, stirring frequently, until onions begin to caramelize.
Add vegetables to pot with sweet and sour sauce and continue cooking and stirring until vegetables are bite tender and sauce has re-thickened and clings to the vegetables.
Add pineapple and chicken or pork to pot and fold into the vegetables and sauce.
Simmer until heated through.
Serve with white or brown rice.

Pictured below - Sweet and sour pork and jasmine rice topped with green onions, sesame seeds and hot chili sesame oil.

I can't wait to try this

Let me know what you think.