Sweet and Sour Pork

Ingredients

• 1 1/2 pounds pork shoulder, cut into 1-inch cubes
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1 egg, beaten
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• 2 cups vegetable oil, for frying
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 1 cup pineapple chunks, drained
• 2 cloves garlic, minced
• 3/4 cup sweet and sour sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 2 green onions, sliced, for garnish

Method

1. 1

   Season the pork cubes with salt and white pepper, then toss with the beaten egg until evenly coated.

2. 2

   In a shallow bowl, combine the cornstarch and flour. Dredge the egg-coated pork pieces in the mixture, pressing to adhere a thick, even coating.

3. 3

   Heat the vegetable oil in a wok or deep skillet to 350°F. Fry the pork in batches for 4 to 5 minutes, until golden and cooked through, then remove to a wire rack.

   4:00 · First fry
4. 4

   Increase the oil temperature to 375°F and fry the pork a second time for 1 to 2 minutes per batch, until deeply golden and crisp. Drain on paper towels.

   1:00 · Second fry
5. 5

   Pour off all but 1 tablespoon of oil from the wok. Add the bell peppers and onion and stir-fry over high heat for 2 minutes until just softened.

   2:00 · Stir-fry vegetables
6. 6

   Add the garlic and pineapple chunks and stir-fry for 30 seconds until fragrant.

   0:30 · Add garlic and pineapple
7. 7

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

   2:00 · Simmer sauce
8. 8

   Whisk the cornstarch and water together to form a slurry, then stir it into the simmering sauce. Cook for 1 minute until thickened and glossy.

   1:00 · Thicken sauce
9. 9

   Add the fried pork to the wok and toss quickly to coat evenly in the sauce without softening the crust.

10. 10

    Transfer to a serving platter, garnish with sliced green onions, and serve immediately over steamed rice.