Twice Fried Sweet & Sour Pork

1 pound pork tenderloin, cut in 1" pieces

1 tablespoon soy sauce
1 tablespoon cornstarch
1 tablespoon water
1 egg yolk
2 cups peanut oil for frying, or as needed
1 cup cornstarch
1 tablespoon sesame oil
1 green bell pepper, cut into chunks
1/2 cup chopped onions
1 large can pineapple slices canned in own juice
1/3 cup vinegar
1/3 cup brown sugar
1/4 cup soy sauce
2 teaspoons grated ginger
1 tablespoon cornstarch
2 tablespoons mango chutney
2 cups steamed or fried rice

1. Pound pork with a mallet and cut into 1 inch pieces. Combine tablespoon soy sauce, tablespoon cornstarch, water and egg yolk in a bowl and add the pork. Marinate it for 30 minutes.

2. Heat peanut oil in a wok or frying pan. Take out pork and dredge it in cornstarch. Test a piece of pork in the pan to see if the oil is hot enough, if the pork sizzles on contact with the oil add all of the pork and fry until browned. Remove from pan.

3. Reheat oil and add the pork pieces and fry a second time until the pork is crisp. Remove pork and discard oil.

4. Cut the pineapple in pieces and keep the juice it is packed in. Heat sesame oil in frying pan and add green pepper and onions and cook for a few minutes. Add pineapple, vinegar, sugar, soy sauce and ginger. While this is heating up mix 1 tablespoon of cornstarch with the pineapple juice and stir the sauce until it thickens. Add 2 tablespoons mango chutney and pour the sauce over the fried pork pieces.

5. Serve with steamed or fried rice.

Servings: 4