Pineapple, sherry and ginger help lift up this version of that classic Chinese American dish, sweet-and-sour pork. Get the recipe:
2 tbsp. peanut oil, plus more for frying1 mall onion, cut into 1-in. pieces½ small red bell pepper, cored, seeded, and cut into 1-in. pieces4 thin “coins” of peeled fresh gingerUsing the flat side of a meat mallet, lightly pound each pork cube to a ¼-inch thickness. Transfer to a medium bowl, add the sherry and 1 tablespoon of the soy sauce, and toss to combine.
Put all but 2 tablespoons of the cornstarch into a wide dish. Dredge the pork in the cornstarch, one piece at a time, pressing down with your fingers to coat well. Working in batches, fry the pork in until light golden-brown and cooked through, 4–5 minutes. Using a slotted spoon, transfer to the paper towel-lined plate and set aside to cool slightly.
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