Chinese Sweet and Sour Pork

Cut pork shoulder or tenderloin into cubes and marinate with soy sauce and an egg.

Coat the pork chunks thoroughly in cornstarch and deep-fry until golden and crispy.

In a wok, stir-fry bell peppers, onions, and pineapple chunks.

Make the sauce by combining ketchup, sugar, white vinegar, and a touch of water.

Bring the sauce to a boil in the wok until it thickens slightly.

Toss the fried pork back into the wok and coat every piece quickly with the sauce.

Serve immediately while the pork is still crunchy.