Ingredients

• 1.5 pound pork shoulder, cut into 1-inch cubes
• 3 tablespoon soy sauce
• 1 tablespoon cornstarch
• 0.25 cup vegetable oil
• 1 red bell pepper, cut into 1-inch chunks
• 1 yellow bell pepper, cut into 1-inch chunks
• 1 onion, cut into 1-inch chunks
• 1 cup pineapple, chunked
• 0.5 cup rice vinegar
• 0.33 cup granulated sugar
• 3 garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.25 teaspoon white pepper
• 2 green onions, sliced thin
• 1 tablespoon sesame seeds

Steps

1. Cut the pork shoulder into 1-inch cubes, removing any large pieces of fat or sinew.
2. In a small bowl, combine the cornstarch and 2 tablespoons of soy sauce until smooth, then toss the pork cubes in this mixture to lightly coat all sides.
3. Cut the red and yellow bell peppers into 1-inch chunks, removing seeds and membranes. Cut the onion into 1-inch chunks. Mince the garlic and ginger, then set aside.
4. In a medium bowl, whisk together the remaining 1 tablespoon of soy sauce, rice vinegar, sugar, and white pepper to make the sweet-and-sour sauce base. Set aside.
5. Place a wok or large skillet (preferably 14 inches) over high heat and allow it to heat for 1 minute until very hot.
6. Add 2 tablespoons of vegetable oil to the hot wok and swirl to coat evenly.
7. Working in two batches to avoid overcrowding, add half the pork cubes to the wok in a single layer and let them cook undisturbed for 2 minutes to develop a golden crust.
8. Stir the first batch of pork and continue cooking for 2 minutes more until lightly browned on multiple sides, then transfer to a clean plate.
9. Add another tablespoon of oil to the wok, then sear the second batch of pork in the same manner—2 minutes undisturbed, then 2 minutes with stirring—and transfer to the plate with the first batch.
10. Add the remaining 1 tablespoon of oil to the wok, then add the minced garlic and ginger. Stir constantly for 30 seconds until fragrant.
11. Add the red and yellow bell peppers and onion chunks to the wok. Stir-fry for 3 minutes until the vegetables are beginning to soften and develop color.
12. Add the pineapple chunks and the cooked pork with any accumulated juices back to the wok.
13. Pour the sweet-and-sour sauce over the pork and vegetables, stirring constantly for 2 minutes until the sauce thickens and coats all ingredients evenly.
14. Transfer the stir-fry to a serving dish or individual plates. Garnish with sliced green onions and sesame seeds.