Sweet and sour wild pork

Ingredients

1 cup corn starch

2 ½ cups canola oil

1 tablespoon sesame seeds

Marinade

• ½ lb wild pork cubed into bite size pieces (I used the backstrap)
• 1 teaspoon salt
• 1 teaspoon corn starch
• 1 medium egg

Sauce

• 2 teaspoons canola oil
• 2 teaspoons minced garlic
• ½ chopped red bell pepper
• ½ chopped green bell pepper
• 2/3 cup chopped pineapple
• ¼ cup granulated sugar
• ¼ cup rice wine vinegar
• 2 tablespoons ketchup
• Sesame seeds for garnish

Preparation

1. In a bowl, combine all marinade ingredients with the cubed pork.  Cover and leave in the refrigerator for 30 minutes.
2. Place the corn starch in a large bowl and toss the marinated pork chunks until thoroughly coated.
3. Heat oil to 350 degrees F in a medium sized sauce pan.
4. Fry the pork for roughly 4 minutes until the coating is golden brown and the pork is cooked throughout.
5. Set the pork aside.
6. Saute the garlic until fragrant, then fry the peppers until tender.
7. Add the pineapple and warm throughout.
8. Add sugar, vinegar, and ketchup.  Stir until incorporated.  Bring the mixture to soft boil.
9. Add the pork to the frying pan and coat everything evenly with the sauce.
10. Serve over rice.
11. Sprinkle sesame seeds on top to garnish.

Chef’s note:  The wild pork can be substituted with chunks of wild turkey breast. This dish is better cooked in a wok and more fun that way too.