FOR PORK:

• Oil for frying
• 1 pound pork tenderloin, marinated in Dad’s Own and cut into 1 inch pieces
• ½ cup corn starch
• 1 red bell pepper, 1 inch pieces
• 1 green bell pepper, 1 inch pieces
• 1 small white onion, 1 inch pieces
• 1 (15 ounce can) pineapple chunks, drained
• 1 tablespoon toasted sesame seeds, for garnish
• 1 tablespoon green onions, chopped for garnish

FOR SAUCE:

• ⅔ cup white sugar
• 4 tablespoons ketchup
• ¼ cup white vinegar
• ¼ cup apple cider vinegar
• 1 tablespoon Dad’s Own
• 1 tablespoon cornstarch

• Add frying oil to a skillet about 1 inch high and heat to 350 degrees.
• Toss the marinated pork in cornstarch, cook in oil until crispy, remove and set aside. This may need to be done in batches, making sure the temperature stays around 350 degrees.
• Using some of the frying oil, heat a large skillet on medium high heat. Add the bell peppers and onion and cook until tender.
• In a small bowl, whisk together all of the sauce ingredients.
• Add the pork and pineapple chunks to the skillet with the peppers. Pour sauce on top and simmer until thickened.
• Garnish with sesame seeds and green onions.

Serving: Best served over rice or with lo mein noodles.