Battered pork cubes fried until crisp, then tossed in a bright, tangy sauce of vinegar, ketchup and sugar with pineapple and bell pepper. The origin dish behind the sweet and sour pork found on Chinese takeaway menus worldwide.
Marinate the pork
Toss the pork cubes with the light soy sauce and Shaoxing wine, and let it marinate for twenty minutes.
20 minCoat the pork
Dip each pork cube in the beaten egg, then dredge thoroughly in the mixed cornstarch and flour, pressing to coat evenly.
Fry the pork
Heat the oil in a deep pot to one hundred and seventy degrees Celsius, then fry the pork in batches for five minutes until golden and cooked through. Drain on paper towel.
Double-fry for crispness
Raise the oil temperature to one hundred and ninety degrees Celsius and refry all the pork for two minutes until deeply golden and extra crisp, then drain again.
2 minMake the sauce
In a wok, combine the rice vinegar, ketchup, sugar and light soy sauce, and bring to a simmer for two minutes until slightly reduced.
2 minAdd vegetables and thicken
Add the bell pepper, pineapple and onion to the sauce, stir-fry for two minutes until just starting to soften, then stir in the cornstarch slurry until the sauce thickens and turns glossy.
2 minToss and serve
Add the fried pork to the wok and toss quickly to coat every piece in the glossy sauce, then serve immediately so the coating stays crisp.
1 minNo reviews yet — be the first to cook it.