Sweet and Sour Pork

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.

• Prep time: 25 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 929
• Protein: 35 g
• Carbs: 62 g
• Fat: 61 g

Ingredients

• 600 g Pork shoulder blade ( in 2cm cubes )
• 80 g Corn starch ( for coating )
• 40 g Wheat flour ( for coating )
• 1 piece Egg ( beaten )
• 250 g Ananas comosus (L.) Merril ( diced )
• 1 piece Red bell pepper ( in squares )
• 1 piece Green bell pepper ( in squares )
• 1 piece Onion ( sliced )
• 2 piece Garlic ( minced )
• 100 ml Rice vinegar
• 60 g White sugar
• 100 ml Tomato juice
• 3 tbsp soy sauce
• 1000 ml Peanut oil ( for frying )
• 1 tsp Ginger powder
• 4 tbsp Ketchup

Instructions

1. Pork preparation

   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. Coating and frying

   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. Cooking the garnishes

   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. Sauce reduction

   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. Final assembly

   Return the fried pork to the wok. Stir vigorously so that each piece is glazed with the sauce. Serve immediately to maintain the crispiness.

Chef's tips

• 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.

Storage

Keeps for 2 days in the refrigerator. Reheat in the oven to try and preserve some of the crunchiness.