Sweet and sour pork (not deep fried)

When we eat at Manchu Wok we often get sweet and sour pork. However, at home, we rarely deep-fry anything, if at all. So when we have cravings for sweet and sour pork we go to this recipe adapted from Fuschia Dunlop's Land of Plenty.

Ingredients (Serves 2)

Sauce

3 tbsp white sugar
2 tbsp Chinkiang vinegar (chinese vinegar similar to balsamic, around $3 at T&T)
1 tsp light soy sauce
3 3/4 tsp cornstarch

Everything Else

3/4 lb pork loin boneless, cut into 1 inch cubes
five spice powder

1 onion, loosely chopped
3 cloves of garlic, sliced
1 thumb sized piece of ginger, minced

3/4 cup of chicken stock

1 green pepper
1 red pepper
pineapple chunks

some cilantro
sesame oil

Steps

1. Cook rice
2. Combine sauce ingredients to a smooth consistency and set aside.
3. Cut the pork. Add thin layer of canola/vegetable oil to cover the pan, wait until it's hot and add chopped meat. Sprinkle some five spice powder on to the meat. Once the meat is seared, take out of the pan and set aside. (Don't overcrowd the pan, might have to do this in batches.) 
4. Might have to add a little oil if pan is dry. Add onion, garlic, ginger into the pan. Cook until fragrant.
5. Add chicken stock. Wait until boiled.
6. Add sauce ingredients and stir quickly.
7. Add meat, peppers, and pineapple. Cook until meat is done.
8. Taste and add salt if needed. 
9. Add chopped cilantro and some sesame oil. 
10. Serve on rice