Military Trench Coat

works best at 0.75Please avoid using too many LoRA's as that can mess up your image!remember to leave hearts and reviews <3~ Vixon's recipe for sweet and sour pork ~Ingredients1/3 cup + 1 tablespoon cornstarch , divided1 tablespoon water1/3 cup rice wine vinegar1/3 cup brown sugar3 tablespoons ketchup2 tablespoons low-sodium soy sauce8 ounce can pineapple chunks , drained, juice reserved2 large eggs1/2 cup all-purpose flour1/4 teaspoon garlic powder1 & 1/2 pounds boneless pork center cut loin chops , cut into 1-inch bite-sized cubes3/4 teaspoon salt1/4 teaspoon pepper1/3 cup vegetable oil1 small red bell pepper , seeded and ribs removed, cut into 1-inch pieces1 smal green bell pepper , seeded and ribs removed, cut into 1-inch pieces2 shallots , juliennedcooked white rice , for servingchopped scallions , optional garnishInstructionsIn a medium bowl, whisk together 1 tablespoon of cornstarch and the water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice from the can of pineapple chunks. Set aside.Set up a breading station for coating the pork: 1st bowl, place the 1/3 cup cornstarch. 2nd bowl, whisk together the two large eggs. 3rd bowl, mix together the flour and garlic powder.Toss the pork with the salt and pepper, then take each piece of pork and coat it with the cornstarch, shaking off any excess. Next, dip each piece of cornstarch covered pork in the whisked eggs and then transfer it to the flour mixture and coat thoroughly, again shaking off any excess. Place the coated pieces of pork on a plate to the side and repeat until all of the pork is prepared.In a large nonstick skillet, warm the vegetable oil over medium-high until shimmering (bubbles should form if you drop a bit of water into it.)Drop the floured pork pieces into the hot oil and cook for 4 minutes, turning the pieces so they're browned on all sides.Using a slotted spoon, transfer the cooked pork to a paper-towel lined plate to drain. (Don't overcrowd your pan - cook in batches.)Drain off all but 2 tablespoons of the oil from the skillet. Add in the red bell pepper, green bell pepper, and shallot; sauté until vegetables soften and get a bit charred, about 3 minutes. Season with salt and pepper, to taste.Give the sweet and sour sauce mixture a quick stir to redistribute all the ingredients, and pour it into the skillet along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken slightly.Add pork back to skillet and stir to combine. Taste and sprinkle with a little more salt and pepper, only if necessary.Serve over cooked white rice with some diced scallions and enjoy!