Cantonese Sweet and Sour Pork

Chinese · 40 min · Pork · gluten-free, dairy-free

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Ingredients

• 500 g pork shoulder, cubed
• 1 green bell pepper, chunked
• 1 red bell pepper, chunked
• 1 cup pineapple chunks
• 1/2 cup cornstarch
• 1 egg
• 3 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 3 cups neutral oil for frying

Method

1. Marinate pork cubes with a pinch of salt and the beaten egg, then dredge thoroughly in cornstarch.
2. Heat oil to 340F and fry the pork in batches for 4 minutes until pale golden, then drain.
3. Raise the oil to 375F and double-fry the pork 1 minute until deep golden and crisp; drain.
4. In a clean wok, simmer ketchup, vinegar, sugar, and 1/4 cup water until glossy, about 2 minutes.
5. Add peppers and pineapple and toss 1 minute to just heat through.
6. Add the fried pork and toss quickly to coat so it stays crisp.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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