How to make it

  • Marinade:
  • Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
  • Sweet and Sour Sauce:
  • 1. Combine all ingredients in a sauce pan.
  • 2. Cook over medium heat until thick, stirring constantly.
  • You can triple the quantity and save some for future use. This will last a long time in a sealed container in the fridge.
  • For the pork:
  • 1. Heat 3 cups of oil to 350 F (176 C) in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. After you’re done using it, always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
  • 2. Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish.
  • 3. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
  • 4. Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider. See Photo
  • 5. Once you’re ready to combine everything, re-fry the pork in batches to crisp up the coating. That’s right, they’re going to fry for a second time––this prevents the pork from getting soggy when added to the sauce.
  • 6. To a clean wok, add 1 Tbs. oil, the bell peppers, and onions.
  • 7. Stir-fry for 30 seconds, and add the sweet and sour sauce and the pineapple.
  • 8. Bring the mixture to a simmer to further thicken the sauce. You may need to add some cornstarch slurry to thicken the sauce further. If it needs thickening; add a bit of slurry and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
  • 9. Next, add your crispy pork to the sauce, and toss until the pieces are well-coated.
  • 10. Serve immediately!
  • Steamed rice See Photo. Dimsum from the freezer See Photo. Pickled veggies See Photo. A pot of green tea and a jug of warm baijiu made a memorable dinner. See Photo

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