Sweet and Sour Pork (with attitude)

I haven't made Sweet and Sour Pork in years, probably decades, and the last time I did I am sure I used a jarred sauce for it.  So, in researching Sweet and Sour sauces, I was surprised (and a bit disgusted) that every recipe used KETCHUP.
Blech!!
I can't do it!
Had to be Sriracha, and it turned out to be Sweet, Sour and SPICY Pork. YUM!!

As far as the veggies go, all of the recipes agreed on bell peppers (we like red around here), onion and occasionally celery.
My recipe included all three.

Here goes:


Marinate Pork

1-1/2 lb lean pork (boneless sirloin, leg or shoulder), cut in 1" cubes
1/2 tsp soy sauce
2 teaspoons sesame oil
2-4 cloves garlic, minced
1 teaspoon ginger, minced
(garlic and ginger can be powdered- 1 tsp each)
black pepper to taste
1 teaspoon cornstarch

Toss this all together, refrigerate for at least an hour.

Sweet and Sour Sauce

1 cup water
1/4 cup sugar
1/4 cup Sriracha (or ketchup, if you must)
1/4 cup Apple Cider Vinegar

Bring this to a simmer, then mix:

1/4 cup water, 1 tablespoon cornstarch, then stir into sauce.

When sauce thickens, add 1 cup pineapple chunks, remove from heat.

Veggies

4 or 5 green onions, sliced thin
1 small white onion, cut in 1" chunks
1 red bell pepper, cut in 1" chunks
3 stalks celery, sliced on a diagonal

Any stir-fry vegetables will work in this!!

Put it all together

Heat 2-3 inches oil (peanut is best)
Scramble an egg, pour over the pork chunks, toss together.
Mix 1/2 cup cornstarch, 1/2 cup flour and black pepper (to taste)
Dredge the pork chunks in the flour mixture, and deep fry 4-5 minutes or until golden brown,
drain on paper towels.

Discard all but  2 tablespoons of oil, mince two cloves of garlic and saute in the oil, till slightly brown.
Add vegetables, saute for 1 minute,
add pork chunks, saute for another minute,
then add the sweet and sour sauce, stirring until it is all bubbly.

Serve over steamed rice or noodles.
Garnish with green onions and toasted sesame seeds, if you wish.