Sweet and Sour Pork

I love me some sweet and sour chicken.  That nuclear orange goodness that covers those fluffy deep fried chicken balls and makes plain rice edible, is heaven sent.  I knew this recipe couldn't be that gooey sweet, but I decided to try it anyway. 
Aside from the lack of neon colour, what did make me skeptical was the ketchup (ketchup it only for frenchfries and hashbrowns), it certainly added something to the mix. 

After the sauce came together, I decided that next time, the recipe would need a bit of heat, so if you're adventurous, add some chili flakes to balance things out.

Once the kitchen was clean, the dishes done and the leftovers put away overnight,   I was pleasantly surprised in the morning that this tasted almost like leftover chinese takeout, best served cold.  Try it!

2 boneless pork chops, cut into 1/2-inch pieces
2 1/2 tablespoons balsamic vinegar
Kosher salt
2 teaspoons low-sodium soy sauce
1 tablespoon cornstarch
3 tablespoons ketchup
3 tablespoons sugar
3 tablespoons vegetable oil
3 cloves garlic, minced (or 2 tablespoons of prepared garlic)
1 red onion sliced
2 green peppers
Sesame Seeds

Place pork chops between 2 sheets of plastic wrap and pound until half it's original size.
Toss pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl.
Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat oil in a large pan over high heat.
Add the pork and cook about 2 minutes, until the meat is almost opaque.
Remove from pan and set aside.
Heat remaining oil in skillet, then add garlic, onion and green peppers.  Stir-fry until still firm.
Add a touch of water if the garlic starts to stick to the bottom of the pan.
Add pork and soy sauce mixture, stir until the pork is cooked through and the sauce thickens, about 3 minutes.
Sprinkle with sesame seeds and serve hot.
Stay hungry my friend.