1 lb pork butt, cut into 1 inch chunks


1 teaspoon each salt and pepper
1 tablespoon brown sugar
2 tablespoon soy sauce
3 tablespoon cornstarch

Sweet and Tangy Sauce

3 tablespoon ketchup
1 tablespoon oyster sauce
1 tablespoon soy sauce
Salt and pepper to taste
2 tablespoon brown sugar
2 tablespoon Chinkiang vinegar or balsamic vinegar
1 tablespoon rice vinegar
1/4 cup water
1 tablespoon cornstarch

1/2 medium sized onion, diced into 1/2 inch pieces
1/2 red bell pepper, diced into 1/2 inch pieces
1/2 cup vegetable oil for frying


Mix pork with the above marinade (salt to cornstarch). Let pork marinate at least 30 minutes to 2 hours.

Place sweet and tangy sauce ingredients in a bowl and stir to combine; set aside.

Heat a wok or dutch oven on high heat. Add 1/2 cup vegetable oil to wok. When wok or dutch oven starts to smoke, add pork pieces in a single layer (you may have to do them in batches) and do not crowd. Let pork cook on one side for at least 2 minutes or until golden brown and then flip pork over and continue to cook on other side until golden brown; about 1-2 minutes. Remove pork and set aside. Continue with remaining pork until all is cooked.

Remove all but 2 tablespoon oil in wok or dutch oven. Turn heat down to medium high. Saute the onions and red bell peppers until onions are translucent and peppers are soft, approximately 3-4 minutes. Add back the pork into the pan and stir to combine. Add in the sauce mixture and continue to simmer until sauce thickens. Adjust seasoning as necessary. Remove pork mixture to plate and serve.

Serves 3-4