Sweet And Sour Pork

Ingredients

• 1 lb (~450 g) pork butt or pork shoulder, cut into bite-sized pieces
• 1 bell pepper, cut into triangles
• 1 small onion, quartered
• 150 g pineapple, cut into chunks
• 1 tbsp soy sauce
• 1 tbsp Shaoxing wine
• 1/2 tsp baking soda
• 1/4 tsp white pepper
• 1 egg white
• 1/2 cup cornstarch
• 2 tbsp flour
• 1/3 cup water
• 1/4 cup white sugar
• 1/4 cup ketchup
• 3 tbsp apple cider vinegar
• 1 tbsp soy sauce
• 1/2 tsp chicken powder
• 1/4 tsp salt

Instructions

1. Mix the pork pieces with soy sauce, Shaoxing wine, baking soda, and white pepper. Let this marinate for at least 15 minutes.

2. After marinating, add in the egg white, cornstarch, flour, and water until you achieve a wet, paint-like batter consistency (adjust with more water if the batter is too thick).

3. Fry the battered pork in batches for about 7-8 mins (~330-340 F), or until fully cooked through. Let the fried pork rest for at least 10 minutes before double frying.Double fry (optional, but highly recommended): Turn the heat to high, and fry the pork for a second time (~375 F) for 30-60 seconds until golden brown and crispy. Set aside to cool on a wire rack.

4. In an empty wok or pan, stir fry the onions, bell pepper, and pineapple until soft and tender, about 3-5 minutes. Set aside.

5. Prepare the sweet and sour sauce by mixing together white sugar, ketchup, apple cider vinegar, soy sauce, chicken powder, and salt until smooth. Pour the sauce into the pan, and bring to a low boil for about 2-3 minutes until just thickened.

6. Add in the stir-fried vegetables and the fried pork. Quickly toss for 15-30 seconds until all the pieces are fully coated in the sauce. Serve immediately and top with sesame seeds. Enjoy!