• prep: 20 min
• cook: 10 min
• total: 30 min

servings:

A better version of the Chinese-American classic with battered marinated pork glazed in a sweet and sour sauce made with all-natural ingredients.

• 280 gramspork shoulder (cut into 3/4-inch pieces)
• 1 teaspoonsoy sauce
• 1 teaspoonoyster sauce
• 1 teaspoonShaoxing wine
• 1/2 teaspoonginger juice (squeezed from grated ginger)
• 1/3 cupwater
• 1/4 cuprice vinegar
• 1/4 cupketchup
• 3 tablespoonsgranulated sugar
• 1 1/2 teaspoonspotato starch
• 1/4 teaspoonsalt
• 50 gramsgreen bell pepper (~1/2 pepper, cut into squares)
• 125 gramsfresh pineapple (~1/4 pineapple, cut into cubes)
• 50 gramsonion (~1/4 onion, cut into squares)
• 50 gramscarrot (~1/2 carrot, sliced)
• 43 gramsall-purpose flour (~1/3 US cup)
• 20 gramspotato starch (~2 tablespoons)
• 2.3 gramsbaking powder (~1/2 teaspoon)
• 1 largeegg
• water (cold)

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