Ingredients
Method
Preparations
- Marinate pork: mix pork with salt, white pepper, soy sauce, Shaoxing wine, baking soda. Add egg and mix again, then add corn starch and mix until well-coated. Set aside for at least 20 min.300 g pork, 1/4 tsp salt, 1/8 tsp white pepper, 1 tsp soy sauce, 1 tsp Shaoxing wine, 1/8 tsp baking soda, 1/2 egg, 1 tbsp corn starch
- Prep veggies: cut onion into wedges, and chop capsicums and pineapple.1/2 onion, 1/2 red capsicum, 1/2 yellow capsicum, 100 g pineapple chunks
- Prepare sauce: mix vinegar, sugar, ketchup, soy sauce, and water in a bowl. Stir corn starch mix separately.2 tbsp Chinese black vinegar, 2 tbsp white sugar, 1 tbsp ketchup, 1 tbsp soy sauce, 2 tbsp water, 1 tsp corn starch
Deep Fry and Stir-Fry
- Dredge pork in corn starch right before frying. Shake off excess.1/2 cup corn starch, 300 g pork
- First fry: heat oil to 160–170°C (medium heat, induction Level 5–6). Fry pork until just golden (~3 min). Remove and drain.300 g pork
- Second fry: raise oil to 190°C (medium-high heat, induction Level 7). Fry pork again until crispy and deep golden (~2 min). Drain.300 g pork
- In a clean wok, heat 1 tsp oil. Add garlic, onion and stir-fry until fragrant. Add capsicum and stir-fry until preferred softness. Add pineapple and stir-fry for 30–60 sec.1/2 onion, 1/2 red capsicum, 1/2 yellow capsicum, 1 clove garlic, 100 g pineapple chunks
- Pour in sauce. Bring to a simmer. Stir in corn starch slurry and cook until slightly thickened.
- Add crispy pork and toss quickly to coat. Serve immediately.