Porc aigre-doux

Ingrédients

• 280 grams pork shoulder ((cut into 3/4-inch pieces))
• 1 teaspoon soy sauce
• 1 teaspoon oyster sauce
• 1 teaspoon Shaoxing wine
• 1/2 teaspoon ginger juice ((squeezed from grated ginger))
• 1/3 cup water
• 1/4 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons granulated sugar
• 1 1/2 teaspoons potato starch
• 1/4 teaspoon salt
• 50 grams green bell pepper ((~1/2 pepper, cut into squares))
• 125 grams fresh pineapple ((~1/4 pineapple, cut into cubes))
• 50 grams onion ((~1/4 onion, cut into squares))
• 50 grams carrot ((~1/2 carrot, sliced))
• 43 grams all-purpose flour ((~1/3 US cup))
• 20 grams potato starch ((~2 tablespoons))
• 2.3 grams baking powder ((~1/2 teaspoon))
• 1 large egg
• water ((cold))

Préparation

1. 1

   Marinate the pork in the soy sauce, oyster daus, shaoxing wine, and ginger juice for at least 15 minutes.

2. 2

   Prepare the sweet and sour sauce by whisking together the water, rice vinegar ketchup, sugar, potato starch and salt and set aside.

3. 3

   Cut all the vegetables and have them ready. Prepare a paper towel lined wire rack.

4. 4

   Add 1-inch of oil to a heavy bottomed pot and heat to 340 degrees F (170 C).

5. 5

   Whisk together the flour, 2 tablespoons of potato starch, and baking powder.

6. 6

   In a liquid measuring cup, whisk the egg until the yolk and white are evenly mixed. Add enough cold water to make a total of 2/3 cup minus 2 tablespoons liquid.

7. 7

   Add the liquid to the flour and stir until there are no large lumps remaining, but do not overmix.

8. 8

   Fry the pork by coating each piece in batter and adding to the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.

9. 9

   Fry the vegetables until bright in color and just barely cooked and transfer them to the prepared rack.

10. 10

    To finish give the sauce a stir to combine any starch that has settled to the bottom and pour it into a clean frying pan over high heat. Bring the mixture to a boil and cook until it is thick. Add the pork and vegetables and toss to coat evenly with sauce.