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1
Trim the meat of excess fat and any silver skin.
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2
Pound the meat with a meat tenderizer to separate the muscle fibers.
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3
Cut it lengthwise into 1 inch wide stripes and then crosswise into 1 inch cubes.
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4
Combine the marinade ingredients together and mix well.
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5
Place the pork in the marinade, stir well, and allow to marinade for at least 30 minutes.
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6
Mix together the sugar, salt, white vinegar, soy sauce, wine, and ketchup for the sauce.
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7
In a sauce pan, heat 2 tablespoons oil over high heat until hot.
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8
Add the garlic and cook briefly, turning the garlic several times.
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9
Add the mixed sauce ingredients and stir until it comes to a boil.
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10
Reduce the heat to low and add in the cornstarch mixture stirring until it begins to thicken.
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11
Add the water and stir until the sauce becomes smooth and thickened.
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12
Remove from heat and discard the garlic.
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13
Heat the oil in a wok until hot, about 350 degrees F.
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14
Dredge the pork in the cornstarch-flour mixture and shake off any excess flour.
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15
Place the pork in the oil and cook for 3 minutes, stirring constantly.
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16
Remove the pork from the oil and drain on paper towels.
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17
Return the oil to 350 degrees F.
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18
Return the pork to the oil and cook for 2 minutes until the pork is crisp and browned.
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19
Return the sauce to a simmer and add the pineapple.
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20
Simmer for 30 seconds.
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21
Remove the pork from the oil and place in the sauce after draining briefly.
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22
Place the sauce over high heat and stir until the pork is well coated.
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23
Serve immediately with white rice.
