Name: Sweet and sour pork
Total time: 50 min
Yield: 4
Cuisine: chinese
Ingredients: pork shoulder — 500 g; starch — 6 tbsp; egg — 1 pcs; bell peppers (red and green) — 2 pcs; pineapple (fresh or canned) — 200 g; onion — 1 pcs; ketchup — 4 tbsp; rice vinegar — 3 tbsp; sugar — 3 tbsp; soy sauce — 1 tbsp; salt — 0.5 tsp; vegetable oil for deep-frying — 500 ml

How to cook

Marinade

Cut the pork into 2.5 cm cubes, season with salt, add the soy sauce, toss and leave for 15 minutes.

Chopping

Cut the peppers and onion into 2.5 cm squares and the pineapple into chunks of the same size.

Sauce

Mix the ketchup, vinegar, sugar, 1 tbsp of the starch and 100 ml of water.

Breading

Mix the egg into the pork, then add the remaining 5 tbsp of starch and toss until every piece has a thick coating.

Deep-frying

Heat the oil in a deep saucepan to 170 °C, when bubbles form around a wooden chopstick dipped in. Fry the pork in batches for 5–6 minutes until golden and drain on paper towels.

Lower the pieces in one at a time, away from you, and keep water out of the oil or it will spit. Never leave hot oil unattended.

Second fry

Heat the oil to 190 °C and fry all the pork again for a minute until crisp. Cut one piece open: there should be no pink inside.

Vegetables

Heat 1 tbsp of the frying oil in a wok and stir-fry the onion and peppers over high heat for 2 minutes. Add the pineapple and cook for another minute.

Thickening

Stir the sauce, pour it into the wok and cook, stirring, for a minute until thick and glossy.

Assembly

Add the pork, toss quickly and serve straight away while the coating is still crisp. Done!