Sweet and Sour Pork
Crispy deep-fried pork pieces coated in a bright, sweet, and tangy sauce.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 1
Prepare the Pork: Season the pork chunks with salt and white pepper. Toss them thoroughly in 1/2 cup of cornstarch until every piece is evenly and heavily coated. Shake off excess.
- 2
First Fry: Heat 2 inches of oil in a heavy-bottomed pot or wok to 350°F (175°C). Carefully drop the pork pieces in batches, frying for 4-5 minutes until cooked through and pale golden. Remove and drain on a wire rack.
- 3
Second Fry for Crunch: Increase the oil temperature to 400°F (200°C). Return all the pork to the oil for 1-2 minutes until deep golden brown and exceptionally crispy. Drain again.
- 4
Make the Sauce: In a clean wok over medium heat, combine the vinegar, ketchup, and sugar. Stir constantly for 2-3 minutes until the sauce begins to bubble and thicken into a syrupy consistency.
- 5
Toss and Serve: Add the diced bell peppers and pineapple to the sauce, tossing for 1 minute to slightly soften. Immediately fold in the crispy pork, ensuring every piece is coated in the glossy, tangy glaze. Serve immediately to retain the crunch.
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