Ingredients

• 1/2 lb. pork, cut into 1/2” cubes

• 1 Tbsp. soy sauce

• 1/4 tsp. salt

• 1/4 tsp. baking soda

• 1/2 c. all-purspose flour

• 2 eggs

• 1 c. extra virgin olive oil, or vegetable oil

• 1 Tbsp. garlic, minced

• 2 c. bell pepper

• 2 c. pineapple

S.S.S. Sauce:

• 1/4 c. ketchup

• 1/4 c. water

• 1/4 c. sugar

• 1/4 c. vinegar

• 2 Tbsp. Peach Peri-Peri

• 1 Tbsp. corn starch

• 3/4 tsp. salt

Directions

1. In a medium bowl, combine 1 Tbsp. soy sauce, 1/4 tsp. salt, and a 1/4 tsp. baking soda. Add pork and marinate overnight.

2. Whisk 2 eggs in a shallow dish, and put flour in a second shallow dish.

3. Dip the pork in egg and then coat it with flour. Repeat once more for a thicker coating.

4. Heat the oil over medium-high heat in a large skillet, and deep fry pork twice. This will crisp the breading better for the sauce. Place cooked pork on a plate covered with a paper towel to drain.

5. Prepare the S.S.S. Sauce. In a small saucepan, whisk together ketchup, water, sugar, and vinegar, Peach Peri-Peri and cornstarch. Add salt to taste, and set aside. Cook over medium heat, while stirring constantly. Turn head to low when it begins to bubble. Cook until it thickens a bit.

6. Stir fry the vegetables. Heat up your wok, and add 1 Tbsp. oil, put in 1 Tbsp. garlic, and cook 1-2 minutes until fragrant. Stir in bell peppers and pineapple to cook about 3 minutes.

7. Add pork and sauce, and coat everything well.

8. Serve over rice.