After the wonderful success of the Yang Yang Crispy Beef (recipe here: http://www.furaffinity.net/view/16961718/ ) Vrghr wanted to try that crispy corn starch technique again, on a different meat. This time, wuffy chose a nice bit of yummy pork shoulder (in the form of boneless "country style ribs"). The shoulder has a nice, substantial and robust pork flavor, and enough marbling to remain juicy when deep fried in strips.

Between the marinade, breading, and generous amount of black pepper on the pork, the meat has a strong and rather warm flavor.

The veggies are a combination of different bell peppers, sugar snap beans, onions, and mushrooms, with a bit of sliced water chestnuts for crunchy texture. Other veggie combinations would also work very well. This combination was especially colorful, and complimented the strong pork flavors well.

The sauce has a very distinct sweet and sour vibe going on, between the vinegar and the honey, with lots of complimentary flavors. The sauce also has a noticeable heat to it, from the Sriracha, but it's not overpowering.

Drizzling the sauce over the veggies and pork instead of tossing them in it, provides a dramatic contrast between the "have" and "have not" bits of meat and veggie. It creates a very dynamic flavor component that makes each bite interesting and varied.

This dish is substantially different from the Yang Yang Beef, but with many similar characteristics. Also a very tasty and colorful dish, and one wuff will happily make again.

Ingredients
For the Marinade
1 Tbs soy sauce
1 tsp rice wine
1 tsp Onion Powder
1 tsp sugar
1/2 tsp salt

For the Pork
~1.5 lb Boneless ″country style pork ribs″
3 Tbs Corn Starch
~ 1 Tbs Course ground Black Pepper
½ tsp Omnivore Salt
Peanut Oil to fry

For the Stir Fry Veggies
1 Tbs Oil
1 med Onion, halved and sliced thin
1 Red Bell Pepper, julienned
1 Orange or Yellow Bell Pepper, julienned
1 C sliced Crimini or Shiitaki Mushrooms
1 8 oz can Straw Mushrooms, drained
6 oz Sugar Snap Beans or Snow Peas
1 sm can Sliced Water Chestnuts, drained
4 oz halved Cashews or chopped Walnuts
3 tsp minced Garlic
3 tsp crushed Ginger

For the Sauce
2 Tbs Soy Sauce
1 Tbs Oyster Sauce
1/2 Lime, Juiced, or ~ 1 Tbs lime juice
1 tsp toasted sesame oil
2 teaspoons rice vinegar
2 teaspoons Sriracha
2 tsp Fish Sauce
1 tsp Honey

Directions:
In a small bowl, mix together the marinade ingredients
Slice the pork into 1/3 inch thick by 4 inch long strips. Place into zip bag with the marinade. Refrigerate for at least an hour, turning and kneading occasionally to get the marinade in contact with all the pork.

In a small sauce pan over medium heat, whisk together the ingredients for the sauce. Allow to simmer, whisking occasionally, until the sauce reduces a little bit.

Heat peanut oil to 350-375 degrees.
Remove pork from the marinade, and discard marinade.
Pat pork mostly dry with paper towels.
Toss w/2 Tbs Corn starch and Salt. Let rest a few minutes to soak up corn starch.
Fry pork in batches until golden brown.
Remove to drain and IMMEDIATELY coarsely grind black pepper over the still-hot meat.

In a wok (or another fry pan), over hight heat,
Add the oil. Add the garlic and ginger, and cook until fragrant. (about 15-20 seconds).
Add the onion and cook about 30 seconds to a minute.
Add the sliced shiitaki or crimini mushrooms and peppers.
Stir fry everything until the peppers are starting to get tender, then onion is just starting to turn translucent, and the mushrooms have given up some of their liquid (about 3-4 minutes).
Add the snap beans/snow peas and water chestnuts. Stir fry until heated through (about a minute or two).

Plate the Veggies. Drizzle most of the sauce over the veggies, but hold back a couple tablespoons for the pork.

Top with the crispy pork. Drizzle the pork with remaining sauce. Garnish with the chopped walnuts or cashew halves and some chopped chives.

Devour!

Makes 4-6 servings.