Sweet and Sour Pork
Ingredients
- 600 gPork shoulder blade (in 2cm cubes)
- 80 gCorn starch (for coating)
- 40 gWheat flour (for coating)
- 1 pcEgg (beaten)
- 250 gAnanas comosus (L.) Merril (diced)
- 1 pcRed bell pepper (in squares)
- 1 pcGreen bell pepper (in squares)
- 1 pcOnion (sliced)
- 2 pcGarlic (minced)
- 100 mlRice vinegar
- 60 gWhite sugar
- 100 mlTomato juice
- 3 tbspsoy sauce
- 1,000 mlPeanut oil (for frying)
- 1 tspGinger powder
- 4 tbspKetchup
Method
Crispy pork cubes with a tender interior. The glossy sauce coats the fruit and vegetables, balancing the vinegar's sharpness with the pineapple's sweetness.
- 1
Cut the pork shoulder into 2 cm cubes. In a bowl, mix the meat with the beaten egg and a tablespoon of soy sauce. Let rest for 10 minutes for the meat to marinate.
- 2
Dredge the pork pieces in a mixture of cornstarch and flour. Deep fry them in peanut oil at 180°C. The crust should be golden and firm. Drain on paper towels.
- 3
In a wok with a drizzle of oil, sauté the onion, diced peppers, and minced garlic. The vegetables should remain crunchy. Add the pineapple chunks at the end of cooking.
- 4
Pour the rice vinegar, sugar, tomato juice, ketchup, and the remaining soy sauce into the wok. Let boil until the sauce reduces and coats the back of a spoon.
- 5
Return the fried pork to the wok. Stir vigorously so that each piece is glazed with the sauce. Serve immediately to maintain the crispiness.
Frequently asked questions
How do you get this dish right?
- For extra crispy pork, do a double fry: first at 160°C to cook through, then at 190°C just before serving to brown.
- Ensure the sauce is well reduced before adding the meat, otherwise the moisture will soften the breading.
How long does this dish keep?
Keeps for 2 days in the refrigerator. Reheat in the oven to try and preserve some of the crunchiness.
