Cantonese Sweet and Sour Pork with Pineapple and Peppers

What you need

• 500 g (1 lb) pork shoulder, excess fat trimmed
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tsp Shaoxing wine
• 1 egg white
• 1 tbsp cornstarch, for the marinade
• 60 g (1/2 cup) cornstarch, for coating
• 4 tbsp ketchup
• 3 tbsp rice vinegar
• 3 tbsp sugar
• 1 tsp Worcestershire sauce
• 1 tsp light soy sauce
• 1 tsp cornstarch, for the sauce
• 1 green bell pepper
• 1/2 red bell pepper
• 1/2 onion
• 150 g (1 cup) fresh pineapple, peeled and cored
• 1 clove garlic, minced
• 1 spring onion, sliced on a slant
• vegetable oil, for deep-frying

Method

Restated from the original video

1. 1

   Cut the pork into 2.5 cm (1 in) cubes.

2. 2

   Mix the pork with the salt, white pepper, Shaoxing wine, egg white and 1 tbsp cornstarch. Leave to marinate for 20 min.

3. 3

   For the sauce, whisk the ketchup, vinegar, sugar, Worcestershire, soy sauce, 1 tsp cornstarch and 4 tbsp water in a small bowl.

4. 4

   Cut the green pepper, red pepper and onion into 2.5 cm (1 in) pieces and the pineapple into chunks of a similar size.

5. 5

   Heat 5 cm (2 in) of oil in a wok or deep pan to 175 °C (350 °F).

6. 6

   Roll each piece of pork in the coating cornstarch and shake off the excess.

7. 7

   Fry the pork in batches until pale golden and cooked through, 4-5 min. Drain on a rack.

8. 8

   Raise the oil to 190 °C (375 °F) and fry all the pork again until crisp and deep golden, about 1 min. Drain.

9. 9

   Pour off all but 1 tbsp of oil. Over high heat, stir-fry the garlic and onion for 30 seconds, then add both peppers and stir-fry for 1 min.

10. 10

    Add the pineapple and stir-fry for 1 min.

11. 11

    Stir the sauce, pour it in and stir until it bubbles and turns thick and glossy, 30-60 seconds.

12. 12

    Tip in the pork and toss quickly to coat. Scatter over the spring onion and serve at once, before the coating softens.

Imported from cookingformysoul.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.