Copycat Panda Express Sweet and Sour Pork
5 cups salad oil (for deep frying)
16 ounces diced pork
1 cup plus 1 tablespoon cornstarch (divided use)
1/4 cup ketchup
1/2 cup sugar
1/2 cup vinegar
1 tablespoon water
5 ounces diced pineapple
12 ounces peas
Heat a clean wok on high heat for at least 10 seconds and add the oil. Heat oil until it flows like water when the wok is moved.
Mix the diced pork with 1 cup of cornstarch, then deep fry the pork pieces in the oil for 5 minutes. Remove oil and pork and drain well, saving the leftover oil.
Return 1 tablespoon oil to the wok, and add ketchup, sugar and vinegar. Stir until sauce boils.
Add 1 tablespoon cornstarch and the water to the wok; this will help thicken the sauce. Mix the sauce; and when it comes to a boil again, add the pineapple and return the pork to the wok. Stir well.
Sprinkle the peas on top, then serve. Enjoy!