Sweet and Sour Pork

Ingredients

• 1 lb pork shoulder (cut into cubes)
• 0.5 tsp baking soda (used to tenderize the meat)
• 1 egg (beaten)
• 0.5 cup all-purpose flour (for coating)
• 0.5 cup cornstarch (for coating)
• vegetable oil (for frying)
• 2 bell peppers (diced)
• 0.5 onion (diced)
• 1 cup pineapple chunks (fresh or canned)
• 0.75 cup sweet and sour sauce (pre-made or homemade)
• 2 tbsp cornstarch slurry (equal parts cornstarch and water)

Steps

1. 1

   Cut the pork shoulder into bite-sized cubes.

2. 2

   In a bowl, marinate the pork cubes with seasoning (salt/pepper) and baking soda to help tenderize the meat.

3. 3

   Add a beaten egg to the pork and mix well to ensure each piece is coated.

4. 4

   Dredge the pork pieces in a mixture of flour and cornstarch until fully coated.

5. 5

   Heat oil in a wok or deep pan. Fry the pork for a few minutes until cooked through, then remove and drain.

6. 6

   Increase the heat and fry the pork a second time for 1-2 minutes until it becomes extra crispy and golden brown. Drain and set aside.

7. 7

   In a clean pan or wok, sauté the diced bell peppers, onions, and pineapple chunks until slightly softened.

8. 8

   Pour in the sweet and sour sauce and bring to a simmer.

9. 9

   Stir in the cornstarch slurry to thicken the sauce until it reaches a glossy consistency.

10. 10

    Add the crispy fried pork back into the pan and toss quickly to combine so every piece is coated in sauce. Serve immediately.

Notes

Double-frying the pork is the secret to achieving a crispy texture that stands up to the sauce. The baking soda acts as a 'velveting' agent, keeping the pork shoulder tender.

Nutrition per serving

• main
• pork
• Chinese
• fried
• comfort food
• dinner