Sweet and Sour Pork

1. In a bowl, whisk together flour, 0.5 cup cornstarch, egg, and 1 cup water until a smooth batter forms. Season pork cubes with a pinch of salt and pepper, then toss them in the batter until well coated. 2. Heat vegetable oil for frying in a large pot or deep skillet to 350°F (175°C). Carefully add battered pork pieces in batches and fry for 4-6 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels. Set aside. 3. In a separate large wok or skillet, heat 1 tbsp of the frying oil (or fresh oil). Add diced red and green bell peppers and stir-fry for 2-3 minutes until slightly tender. Add pineapple chunks and stir-fry for another minute. 4. In a small bowl, whisk together ketchup, rice vinegar, sugar, and soy sauce to create the sweet and sour sauce. 5. Pour the sauce into the pan with the vegetables. Bring to a simmer, then stir in the cornstarch slurry. Cook, stirring, until the sauce thickens. 6. Add the fried pork to the sauce and toss quickly to coat all the pieces thoroughly. 7. Serve immediately with steamed rice.