Sweet and Sour Pork
Traditional Cantonese-style pork with bell peppers and pineapple in a bright vinegar-based sauce.
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Ingredients
- 1 lb Pork shoulder or butt, cut into 1-inch cubes
- 0.5 cup Cornstarch for coating
- 1.5 cups Bell peppers (red and green), chopped
- 1 cup Pineapple chunks (fresh or canned)
- 0.5 cup Ketchup
- 0.25 cup Rice vinegar
- 0.25 cup Granulated sugar
- 1 tablespoon Light soy sauce
- 1 large Egg, beaten
- 1 teaspoon Shaoxing wine
- 2 cups Vegetable oil for deep frying
- 0.5 teaspoon Salt
Instructions
- 1
Marinate the pork cubes with salt, Shaoxing wine, and the beaten egg for 20 minutes.
- 2
Dredge each piece of pork thoroughly in cornstarch, shaking off any excess to ensure a light, even coating.
- 3
Heat the vegetable oil in a wok or deep pan to 350°F (175°C) and fry the pork in batches until golden brown, then drain on paper towels.
- 4
Increase the oil heat to 400°F (200°C) and flash-fry the pork a second time for 30 seconds to achieve maximum crispiness.
- 5
In a separate clean wok, combine the ketchup, rice vinegar, sugar, and soy sauce over medium heat until the sugar dissolves and the sauce bubbles.
- 6
Add the bell peppers and pineapple chunks to the sauce, stir-frying for 2 minutes until the vegetables are slightly softened.
- 7
Add the fried pork back into the wok and toss quickly to coat every piece with the sauce.
- 8
Serve immediately while the pork is still crunchy and the sauce is hot.
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