Sweet & Sour Pork

• porce: 4

Ingredience

10 oz pork shoulder butt

1 oz red bell pepper (optional)

1 oz yellow bell pepper (optional)

1 oz green bell pepper (optional)

1 oz red onion (optional)

1 oz yellow onion (optional)

4 oz pineapple (optional)

0.50 lb corn oil (for frying)

Pork Marinade

1 tsp garlic salt

1 tbsp light soy sauce (Amazon )

0.50  egg

2 tbsp all-purpose flour

3 tbsp cornstarch

Sweet and Sour Pork Sauce

4 tbsp ketchup

4 tbsp brown sugar

3 tbsp vinegar

1 tsp cornstarch

0.50 tsp salt

2 tbsp water

Pokyny

Step 1: Cut and marinate pork

First, we'll cut to divide our pork (10 oz) into a few pieces, parallel to the grain. Then, we'll slice pieces perpendicular to the grain, into about 1/4 to 1/2 inch pieces.

Add garlic salt (1 tsp), light soy sauce (1 tbsp), and mix and massage with the pork slices for about 1 minute.

Then, we'll crack, beat, and pour the egg into the bowl, and mix and massage for another 30 seconds.

Let the pork marinate while we prepare the rest of our ingredients.

Step 2: Cut vegetables and pineapples

These are all basically optional, but we'll cut our bell peppers (red bell peppers (1 oz), yellow bell peppers (1 oz), green bell peppers (1 oz)) and red onions (1 oz), yellow onions (1 oz)into small triangles.

We'll also cut some pineapple slices (4 oz) into bite-sized pieces.

Step 3: Prepare sauce

We'll make our sauce with ketchup (4 tbsp), brown sugar (4 tbsp), vinegar (3 tbsp), cornstarch (1 tsp), salt (0.50 tsp), and water (2 tbsp). Mix it thoroughly for about 45 to 60 seconds.

Step 4: Coat pork in flour

Add flour (2 tbsp) to the marinated pork and massage for about 1 to 2 minutes to coat the pork evenly in the flour. You may need to add dashes of water to help spread the flour around.

Add cornstarch (3 tbsp) to a plate, and coat each piece of pork with it. Squeeze each pork piece a few times to help cover each piece.

Step 5: Fry pork

As with our Honey Walnut Shrimp and General Tso's Chicken recipes, we'll be frying our pork twice, the first time to cook it and a second to bring out the crunchiness.

We'll fill our wok with enough corn oil (0.50 lb) to submerge the pork pieces. Set the stove on high heat and wait for the oil to heat up.

Fry #1

Heat the oil to 300° to 350°F / 149° to 176°C. Carefully transfer the pork into the wok and fry for 7 to 8 minutes. As you transfer, squeeze the pork to help the flour stick more.

Leave the pork alone for 1 to 2 minutes, because disturbing it will cause the flour and cornstarch to come loose. Transfer the pork out with a slotted spoon once the pork starts browning and crisping.

Fry #2

For the second fry, heat the oil to 400°F / 204°C and fry for 1 to 2 minutes. Transfer the pork out with a slotted spoon.

Chef's Tip: To test if the oil is hot enough, you can try dropping a small piece of a vegetable (like our bell peppers) into the oil. If it starts bubbling immediately, then the oil is hot enough.

Step 6: Cook other ingredients, add sauce and mix

We're close to being done!

After frying, empty the oil from the wok to save for future cooking.

Then, we'll combine everything in the wok in a few stages:

Add the chopped vegetables and cook for 30 seconds.

Add the pineapple slices and cook for another 30 seconds.

Transfer the veggies and pineapples out of the wok.

Add some corn oil and start reducing the sauce for 1 to 2 minutes, until boiling.

Throw everything (pork, veggies, pineapples) back into the wok. Mix around with the sauce for 1 to 2 minutes.

Transfer onto a plate and enjoy immediately to maximize the crunchiness!