Sweet and Sour Pork

Method6 steps · about 45 min

1. 1

   Step 1: Cut the pork first along the grain into pieces, then across the grain into 1/4–1/2-inch slices. Mix and massage with 1 tsp garlic salt and 1 tbsp light soy sauce for about 1 minute. Beat an egg (1/2) separately, use only half and reserve the other half for another use. Massage the half-egg portion into the pork for about 30 seconds; let it marinate while preparing the remaining ingredients.

   Uses 10 oz pork shoulder butt · 1 tsp garlic salt · 1 tbsp light soy sauce · 1/2 egg, beaten

   
2. 2

   Step 2: If using the optional peppers and onions, cut each listed 1 oz portion into small triangles. Cut the 4 oz pineapple into bite-sized pieces.

   Uses 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

   
3. 3

   Step 3: Mix the 4 tbsp ketchup, 4 tbsp brown sugar, 3 tbsp vinegar, separate 1 tsp sauce cornstarch, 1/2 tsp sauce salt and 2 tbsp sauce water thoroughly for about 45–60 seconds.

   Uses 4 tbsp ketchup · 4 tbsp brown sugar · 3 tbsp vinegar · 1 tsp cornstarch · 1/2 tsp salt · 2 tbsp water

   
4. 4

   Step 4: Massage the 2 tbsp all-purpose flour into the marinated pork for 1–2 minutes. Add separate dashes of water only if needed to distribute the flour. Put the separate 3 tbsp coating cornstarch on a plate and coat each pork piece, squeezing gently to help it adhere. Discard any loose coating contaminated by raw pork.

   Uses Marinated pork · 2 tbsp all-purpose flour · 3 tbsp cornstarch · Dashes of separate water, only if needed to distribute the flour coating

   
5. 5

   Step 5: Heat enough corn oil to submerge the coated pork in a suitable wok or small deep pan; add extra oil if needed. For the first fry, keep the oil between 300–350°F/149–176°C and fry in uncrowded batches for about 7–8 minutes. Leave the pieces undisturbed for the first 1–2 minutes of that fry so the coating sets, then move gently; drain when browning and crisp. Continue directly to the second fry at 400°F/204°C for about 1–2 minutes, until the pork centre reaches at least 63°C/145°F and the egg coating is cooked through. Drain and let the pork rest at least 3 minutes while preparing the final sauce and vegetables. Monitor actual oil temperature; both fry durations are guides.

   First pork fry only; second fry and rest follow separately · 8 minUses Flour-and-cornstarch-coated pork · 1/2 lb corn oil for frying · Additional corn oil as needed for frying depth and a little for cooking the sauce

   
6. 6

   Step 6: Carefully remove the frying oil from the wok, leaving only a light coating. If using the optional prepared peppers and onions, cook them for about 30 seconds; add the pineapple and cook another 30 seconds, then remove. Add a little separate corn oil, stir the prepared sauce again and cook for 1–2 minutes until boiling and beginning to thicken. Return the fully cooked rested pork, cooked optional vegetables and pineapple and toss for 1–2 minutes to coat. Plate and serve immediately.

   Uses Prepared optional peppers and onions and pineapple · Additional corn oil as needed for frying depth and a little for cooking the sauce · Prepared sweet-and-sour sauce · Fully cooked pork rested at least 3 minutes