Sweet and Sour Pork
Double-fried pork for maximum crunch, tossed in a homemade sweet and sour glaze
The double fry is the whole point. First fry cooks it through on low heat. Second fry on high heat is the crunch. Do not skip it, do not rush it. The crispier the pork, the better it holds in the sauce.
Double-fried pork for maximum crunch, tossed in a vibrant homemade sweet and sour glaze with pineapple and bell peppers.
Ingredients
The Meat: Pork, bite-sized cubes
The Marinade: Light soy sauce, crushed garlic, salt, vinegar, egg
The Coating: Plain flour, cornstarch
The Mix: Green chili, bell pepper, pineapple, red onion — all cubed
The Sauce: Ketchup, sugar, salt, vinegar, water, cornstarch for thickening
Method
Marinate
Mix pork with soy sauce, garlic, salt, vinegar, and egg. Leave for at least 2 hours.
Coat
Dredge each piece first in plain flour, then in cornstarch. Make sure every piece is well-coated.
First Fry — The Cook
Deep fry on low heat for about 10 minutes until cooked through. Remove and drain.
Second Fry — The Crunch
Increase to high heat. Fry again for 2–3 minutes until golden and very crispy. Set aside.
The Stir-Fry
In a separate pan or wok, quickly stir-fry the onions, bell peppers, chilies, and pineapple until just tender but still with crunch. Remove and set aside.
The Sauce
Combine ketchup, sugar, vinegar, a pinch of salt, water, and a little cornstarch. Pour into a pan over medium heat. Stir until the sauce boils, reduces, and thickens into a glossy glaze.
The Integration
Once the sauce is thick and boiling, toss in the fried pork and the stir-fried vegetables. Mix rapidly to coat everything and serve immediately.
Egg and Onion Fried Rice or simple White Rice.