Sweet and Sour Pork

Serves 4

Ingredients

• 1 lb pork shoulder or butt
• 2 tbsp soy sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1/4 tsp white pepper
• 1 large egg
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 3 cups (for frying) vegetable oil
• 2 medium bell peppers (red and green)
• 1 medium onion
• 1 cup pineapple chunks (canned in juice)
• 1/3 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup sugar
• 1/4 cup water
• 1 tbsp cornstarch (for sauce)
• 2 cloves garlic

Instructions

1. 1Cut the pork into 1-inch cubes. In a bowl, mix soy sauce, Shaoxing wine, white pepper, and the egg. Add pork and marinate 15–20 minutes while prepping vegetables.
2. 2Cut the bell peppers and onion into 1-inch chunks. Mince the garlic cloves. Drain the pineapple, reserving its juice if desired.
3. 3In a separate bowl, whisk cornstarch and flour. Remove pork from marinade (discard excess liquid) and toss pieces in the dry mix until evenly coated.
4. 4Heat vegetable oil in a wok or deep pot to 350 °F (175 °C). Fry the coated pork in batches for 4–5 minutes until golden and crisp. Drain on paper towels.
5. 5In a small bowl, whisk together ketchup, rice vinegar, sugar, water, cornstarch, and the reserved pineapple juice (if using) until smooth. This is your sweet-and-sour sauce.
6. 6Heat frying oil in a large wok or skillet over medium-high heat. Add minced garlic and stir-fry 10 seconds until fragrant.
7. 7Add the bell pepper and onion chunks. Stir-fry 2–3 minutes until they begin to soften but still have bite.
8. 8Pour in the prepared sauce. Bring to a simmer and cook 1 minute until it thickens and becomes glossy.
9. 9Add the fried pork pieces and pineapple chunks. Toss everything gently for 1–2 minutes until the pork and fruit are heated through and coated in sauce.
10. 10Serve immediately over steamed rice. Enjoy while the pork is still crispy.