- ½ c ketchup
- 3 tbsp brown sugar
- 1 tsp Sriracha
- 1 tsp worchesershire Sauce
- 3 tbsp rice vinegar
- ¾ c chicken stock
- ¼ tsp black pepper
- ½ tsp garlic powder
- dash red pepper flakes
- 1 tsp cornstarch
- 1 lb pork butt – cut into cubes
- ¾ c cornstarch – or tapioca flour
- 2 large eggs – lightly beaten
- 2 c vegetable oil
- ¼ onion – chopped into chunks
- ½ c red bell pepper – chopped into chunks
- ½ c green bell pepper – chopped into chunks
- Lightly spray a glass or ceramic dish and Preheat the oven to 325°F.
- Mix together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
- In a separate bowl add the whisked eggs and the pork cubes. Evenly toss.
- Place ¾ c cornstarch into a Ziploc bag. Add the egg covered pork cubes. (Be sure that any excess egg has dripped off) Toss the pork until evenly coated with the cornstarch.
- Add oil to a large skillet or dutch oven. Heat the oil and then, working in batches, add the pork and fry until golden brown, about 1-2 minutes. Transfer to a paper towel to drain.
- Place fried pork cubes into the prepared baking dish.
- Add 1 tsp cornstarch to the mixture from step 2 and whisk. Pour it over the pork cubes.
- Add the onion and bell peppers and stir to evenly coat.
- Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.
Calories: 659kcal | Carbohydrates: 22g | Protein: 13g | Fat: 59g | Saturated Fat: 46g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 239mg | Potassium: 332mg | Fiber: 1g | Sugar: 9g | Vitamin A: 472IU | Vitamin C: 21mg | Calcium: 25mg | Iron: 1mg