Sweet and Sour Pork

Ingredients

• pork shoulder, cut into 3 cm cubes500 g
• Shaoxing wine1 tbsp
• light soy sauce1 tbsp
• egg, beaten1
• cornstarch100 g
• all-purpose flour40 g
• neutral oil for frying1 L
• red bell pepper, chunked1
• green bell pepper, chunked1
• yellow onion, chunked1
• pineapple chunks200 g
• garlic, minced2 cloves
• Chinese black vinegar3 tbsp
• ketchup4 tbsp
• rock sugar or brown sugar3 tbsp
• water120 ml
• cornstarch slurry (1 tsp cornstarch + 1 tbsp water)1 batch

Steps

1. 1

   Marinate pork cubes.

   Marinate pork cubes with Shaoxing wine, soy sauce, and a pinch of salt for 15 minutes.

2. 2

   Dredge pork in egg and starch.

   Toss marinated pork with beaten egg, then dredge thoroughly in a mixture of cornstarch and flour until each cube is craggy and dry.

3. 3

   Fry pork at 160°C.

   Heat oil to 160°C and fry pork in batches for 4 minutes until pale gold. Drain on a rack.

4. 4

   Fry pork a second time.

   Raise oil to 190°C and fry pork a second time for 90 seconds until deep amber and shatter-crisp. Drain.

5. 5

   Stir-fry vegetables until charred.

   In a wok over high heat, stir-fry onion, peppers, and garlic in 1 tbsp oil for 90 seconds until edges char.

6. 6

   Make the sauce glossy.

   Add black vinegar, ketchup, sugar, and water. Simmer 1 minute, then whisk in cornstarch slurry until glossy.

7. 7

   Toss pineapple and pork to coat.

   Add pineapple and fried pork, toss for 30 seconds to coat, and serve immediately.