Sweet and Sour Pork with Crispy Fried Bean Threads

1. Combine sweet and sour sauce ingredients in a medium-sized bowl and set aside. In another small bowl, combine the cornstarch and water.
2. In a wok or medium high-sided pan, heat 2 cups of oil over medium-high heat; heat to 375°F. Add Dynasty Saifun Bean Threads, a little at a time. When Saifun floats to the top, remove it and drain it on a paper towel-lined plate. Set aside and reduce oil to 350°F.
3. Season pork with salt and pepper. In a shallow dish, mix together flour and ⅓ cup cornstarch.In a separate shallow dish, add eggs and whisk. Batter each piece of pork by coating it with the flour mixture, then dip it in the whisked egg, then a final coat in the flour mixture.
4. Once the oil reaches 350°F, work in 2 to 3 batches, adding the battered pork and frying until golden brown and the pork is cooked through, about 5 to 7 minutes. Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
5. Carefully discard the oil from the wok and wipe the wok clean. Heat the wok over medium-high heat and add 1 Tbsp of oil. Once the oil is hot, add the garlic, and onions and stir-fry for 30 seconds. Add the red and green bell peppers, and stir-fry for 1 minute. Add in the pineapple and stir-fry for 1 minute. Add the pork and the sweet and sour sauce, stir to combine, and allow the sauce to boil.
6. Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork. Garnish the sweet and sour pork with Crispy Fried Bean Threads, J-Basket Roasted Sesame Seeds, green onion and serve over rice.

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