← Nouns Cooking · Chinese

Ingredients

• 450 g pork shoulder, cut into 2–3 cm cubes
• 1 tbsp light soy sauce
• ½ tsp Salt
• ½ tsp Garlic powder
• 1 egg, beaten
• 3 tbsp plain flour
• 6 tbsp Cornflour (cornstarch)
• 1 l neutral oil, for deep-frying
• 4 tbsp Ketchup
• 4 tbsp Brown sugar
• 4 tbsp rice or white vinegar
• 3 tbsp pineapple juice (from the tin)
• 1 tsp light soy sauce
• 1 tsp Cornflour (cornstarch)
• 3 tbsp Water
• 1 Onion, cut into 2.5 cm pieces
• 1 red pepper, cut into 2.5 cm pieces
• 1 green pepper, cut into 2.5 cm pieces
• 200 g pineapple chunks (fresh or tinned)
• 1 clove Garlic, finely chopped

Method

1. Toss the pork with the soy sauce, salt and garlic powder and leave for 15 min. Stir in the beaten egg until every piece is coated.
2. Mix the flour and cornflour in a bowl. Roll the pork pieces in it, pressing so the coating sticks, and shake off the excess. Mix all the sauce ingredients in a jug.
3. Heat the oil in a wok or deep pan to 175°C (350°F). Fry the pork in two batches for 4–5 min, until pale golden and cooked through. Lift out onto a rack.
4. Raise the oil to 190°C (375°F) and fry all the pork again for 1–2 min, until deep golden and crunchy. Drain well.
5. Pour off all but 1 tbsp of oil. Stir-fry the garlic, onion and peppers over high heat for 1–2 min until bright but still crisp. Add the pineapple for 30 seconds.
6. Stir the sauce, pour it in and let it bubble for about 1 minute, until thick and glossy. Turn off the heat, add the pork and toss quickly so it is coated but stays crisp. Serve at once with rice.

Tips

• The double fry is what keeps the coating crunchy under the sauce, so do not skip it, and toss at the last moment.
• Use apple cider vinegar for a softer tang, or replace the pineapple juice with orange juice if that is what you have.

Sources

Written in our own words after cross-checking these recipes:

Made With Lau RecipeTin Eats