This Chinese classic is based on a recipe in 177milkstreet.  It will serve 4 and takes about 1.5 hours, including some marinading time.  It was very good and did not involve deep frying.

1 – 1.25 lbs. boneless country ribs, cut into ¾-1-inch pieces

4 Tbs. sugar, divided

3 Tbs. soy sauce, divided

½ tsp. salt, divided

1.25 tsp. black pepper, divided

½ cup unseasoned rice vinegar

¼ cup apple jelly (I substituted apricot preserves)

2 Tbs. ketchup

¼ cup cornstarch

¼ cup neutral vegetable oil

1.5 cups fresh pineapple in 1-inch pieces

1 small red onion, cut in 1-inch pieces

1 medium bell pepper, cut in 1-inch pieces (I used yellow)

In a medium bowl put the pork, 1 Tbs. sugar, 1 Tbs.  soy sauce, ¼ tsp. salt, and ¾ tsp. black pepper.  Mix well to coat and marinade on the counter for 20 minutes.

In a small bowl mix together the remaining 3 Tbs. sugar, 2 Tbs. soy sauce, ¼ tsp. salt, and ½ tsp. black pepper, as well as the rice vinegar, apple jelly, and cornstarch.

When ready to cook, sprinkle the cornstarch on the pork and mix well to coat the pieces.  In a large skillet, heat the oil over high heat until almost smoking.  Cook the pork in 2 batches, each batch in a single layer in the pan.  Cook each batch for 1 minute without stirring, and then for another 5-7 minutes stirring occasionally.  When done, put each cooked batch in a bowl or plate.

Check that there is about a Tbs. of oil in the skillet, adding or subtracting oil as needed.  Add the pineapple, onions, and bell pepper in a single layer.  Cook over high heat for about 2 minutes, stirring occasionally.  When cooked put the pineapple, onions, and bell pepper in a separate bowl from the meat.

Add the bowl of sauce ingredients and turn the heat down to medium.  Scrape the bottom of the pan.  Cook, stirring frequently, until a thick and syrupy sauce is formed, about 5-7 minutes.

Return the pork to the skillet and stir into the sauce, coating each piece thoroughly.  Cook for about 2 minutes.  Add the pineapple, onion, and bell pepper to the pan and stir them into the sauce, coating each piece thoroughly as well.  Heat for another 2 minutes or so.  Check seasoning and serve with rice.