Ingredients

• 1 pound pork butt cut into 1” pieces
  • Marinade
    •  1 t monk fruit brown sugar
    •   2 t shoyu
    •   2 t Shaoxing wine
  • Batter
    •     2 eggs, lightly whipped
    •     1 C cornstarch
    •      3 T water
    •     Oil for frying, about 4 C
  • Sauce
    • 2/3 C water
    • 2/3 C apple cider vinegar
    • 1/3 C Whataburger spicy ketchup
    • 1 – 2” fresh ginger root crushed (I use a mallet to hammer it thin to get the juice) or Ginger Ice Cube / Helpful Hacks | Cooking with Aloha, Texas Style (cooking-with-aloha-texas-style.com)
  • Thickening base
    • 2 T cornstarch
    •  4 T water
• Optional vegetables cut to bite size pieces
  •                ½ yellow onion
  •                ½ green bell pepper
  •               1 small tomato
  •               1 C pineapple chunks

Directions

1. Combine pork cut into 1" cubes with marinade and set aside for 10 minutes
2. Mix batter ingredients in large bowl
3. Add marinaded pork to batter
4. Heat cooking oil to in pan or wok to 350 F
5. Drop pork pieces individually about 6-7 minutes, until golden brown and floating
6. Remove from oil and drain on wire rack.
7. In a large wok sauté vegetables in a pan until tender
8. Add sauce and bring to boil
9. Add thickening base, bring to boil and add cooked pork and veggies
10. Add the pork, serve with rice.