Porc aigre-doux

Ingrédients

• 1 1/2 pounds pork tenderloin (cut into 1-inch pieces)
• 2 large eggs (beaten)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 4 cups oil (for frying, about 3 inches deep in pot)
• 2 tsp vegetable oil
• 1/2 cup onion (cut into 1-inch pieces)
• 1 medium green bell pepper (cut into 1-inch pieces)
• 1 medium red bell pepper (cut into 1-inch pieces)
• 3/4 cup pineapple chunks (fresh or canned)
• 1/2 cup granulated sugar
• 1/3 cup apple cider vinegar
• 2 tbsp soy sauce
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/3 cup ketchup
• 1 tbsp cornstarch

Préparation

1. 1

   Heat oil in a deep pot to 350°F. Place eggs in a bowl and season with salt and pepper. In another bowl, mix flour and cornstarch.

2. 2

   Dip each piece of pork into the egg, then coat in the flour mixture until fully covered.

3. 3

   Fry the pork in batches for about 5 minutes until golden brown and crispy. Remove and drain on paper towels.

4. 4

   Heat 2 teaspoons of vegetable oil in a large pan over medium-high heat. Add onion and bell peppers, season lightly, and cook for 4–5 minutes.

5. 5

   Stir in pineapple chunks and cook briefly until heated through.

6. 6

   In a bowl, whisk together sugar, apple cider vinegar, soy sauce, garlic powder, onion powder, ketchup, and cornstarch.

7. 7

   Pour the sauce into the pan with the vegetables and bring to a simmer. Cook for 2–3 minutes until thickened.

8. 8

   Add the crispy pork to the pan and toss everything together until evenly coated in sauce. Serve immediately.