GO GOOLESS:

Taking the takeout out of Asian pork (J.M. HIRSCH, 5/02/07, The Associated Press)

Sweet-and-Sour Pork is disgusting.

Which is to say, I love it. But I refuse to eat those fatty pork nuggets saturated with sticky orange goo that so many Asian-American restaurants pass off as the centerpiece of this dish.

But there is a way to make a better tasting sweet-and-sour pork, even in the amount of time it would take for takeout food delivery to arrive. [...]

SWEET-AND-SOUR PORK
(Start to finish: 30 minutes)

2 medium carrots, cut into thick oblongs
4 tablespoons cornstarch, divided
1 teaspoon freshly ground black pepper
2 pounds lean pork chops, fat trimmed, cut into bite-size cubes
4 tablespoons toasted sesame oil, divided
1 large yellow onion, diced
1 green bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
½ cup cider vinegar
½ cup pineapple juice
¼ cup brown sugar
¼ cup ketchup
1 tablespoon soy sauce
1 tablespoon fresh ginger, grated
1 cup pineapple chunks

Place the carrots in a medium saucepan. Add ½ inch of water, cover and set aside.

In a large plastic zip-close bag, combine 3 tablespoons of cornstarch and the black pepper. Add the pork cubes, close the bag and shake to coat evenly. Set the cubes aside.

In a large skillet, heat 3 tablespoons sesame oil over medium-high until it shimmers. Add the pork, in batches if necessary, and saute, turning frequently, until lightly browned on all sides, about 10 minutes.

Transfer the pork to a plate lined with paper towels and let stand several minutes to drain excess oil.

Return the skillet to the heat and add remaining oil, then the onion and both peppers. Saute until tender, about 6 minutes.

While the onions and peppers cook, bring the saucepan with carrots to a boil over high heat. Once they reach a boil, turn off the heat and set aside, covered.

Meanwhile, in a medium bowl, whisk together the vinegar, pineapple juice, brown sugar, ketchup, soy sauce, ginger and remaining tablespoon of cornstarch.

Add the sweet-and-sour sauce to the skillet and heat, stirring often, until it thickens, about 5 minutes. Reduce heat to medium, add the pork and carrots and toss lightly to coat. Add the pineapple chunks, and simmer until heated through.

Serve over warm rice.