Sweet and Sour Pork

Method

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1. Marinate the pork in the Shaoxing wine, soy sauce and white pepper for 20 minutes.

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2. Beat in the egg, then add the cornflour and plain flour and toss until each cube wears a thick, craggy coat.

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3. Whisk the sauce ingredients except the cornflour slurry together and set aside.

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4. Heat the oil to 165°C / 330°F. Fry the pork in two batches for 5 minutes until pale gold and cooked through. Lift out and rest on a rack for 5 minutes.

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5. Raise the oil to 190°C / 375°F and fry the pork again, all together, for 90 seconds until deep golden and hard-crisp. Drain on a rack.

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6. In a wok over high heat, stir-fry the onion and peppers in the tablespoon of oil for 2 minutes — they should stay crunchy.

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7. Add the garlic and pineapple for 30 seconds, then pour in the sauce and bring to a hard bubble.

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8. Stir in the cornflour slurry and cook 30 seconds until the sauce turns glossy and coats a spoon.

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9. Tip in the fried pork, toss for no more than 15 seconds to coat, and serve immediately.

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Chef’s Tips

• Fresh pineapple beats tinned for both flavour and acidity, and its bromelain slightly tenderises the pork.
• Serve the moment it is tossed. Every 30 seconds in the sauce costs you crunch.
• Pork shoulder has enough fat to stay juicy; loin will dry out during the double fry.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• A cold lager or a Riesling
• Serve with egg fried rice and stir-fried greens
• Finish with orange segments

Storage & Reheating

Keeps 2 days but loses crispness. Reheat the pork separately at 200°C / 390°F for 8 minutes, then re-toss in warmed sauce.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.