Porc aigre-doux

Ingrédients

• 2 cups fresh pineapple, cubed
• 1/2 a red bell pepper (1 inch pieces)
• 1/2 a green bell pepper (1 inch pieces)
• 1/2 a medium yellow onion (1 inch pieces)
• 1 scallion (diagonally sliced)
• 1/2 cup cornstarch, for dredging the pork
• Vegetable oil (for cooking)
• 1 1/2 pounds pork butt or shoulder (excess fat trimmed)
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon white pepper powder (or ground black pepper)
• 1 egg white
• 1 tablespoon cornstarch
• 1/2 cup ketchup
• 1 tablespoon Worcestershire sauce
• 1/4 cup white vinegar (or to taste)
• 6 tablespoons granulated sugar
• 1/4 cup water
• A pinch of salt (to taste)

Préparation

1. 1

   Prep and marinate pork: Trim excess fat from the pork and cut into 1-inch cubes. Combine the pork with the marinade ingredients (salt, pepper, egg white, and 1 tablespoon of cornstarch) until evenly coated. Marinate the pork for 20 minutes.

2. 2

   Meanwhile, make the sweet and sour sauce: In a bowl, whisk all the sauce ingredients. Set aside.

3. 3

   Prep the rest of the ingredients: Chop the onions, bell peppers, pineapple, and scallions as instructed. The stir-frying process happens fast, so have everything ready.

4. 4

   In a wok or Dutch oven, heat vegetable oil (enough for deep frying) over medium-high heat until it reaches about 350F to 360F.

5. 5

   Meanwhile, coat and cook the pork. Coat the pork pieces with cornstarch each, shaking off any excess. In batches, fry for about 6 to 8 minutes until slightly golden brown and cooked through. Remove from the pan. Then bring the temperature back to 350F and do the second fry for about 1 minute until fully golden brown. Transfer to a paper towel lined plate. Tip: Cook in batches to ensure even cooking.

6. 6

   In a separate large wok or skillet, heat a few drizzles of oil over medium-high heat. Cook the bell peppers and onions, about 2 minutes. Then, add the pineapple chunks and cook for another 2 minutes.

7. 7

   Add the crispy pork into the pan. Then, toss everything with the prepared sweet and sour sauce (give it a quick stir first) until evenly coated for another 1 or 2 minutes until the sauce thickens. Garnish with sliced scallions.

8. 8

   Note: The sauce should thicken well without the need to use cornstarch (ketchup is thick). However, if you want it thicker, you can dissolve ½ tablespoon of cornstarch with 1 tablespoon water, and stir it into the sauce (a little bit at a time) for another 2 mins.