Sweet and Sour Pork

Preparation

1. 1
   Step 1

   Cut the pork scotch into bite-sized cubes.

2. 2
   Step 2

   In a bowl, combine the pork with 0.5 tsp baking soda, 1 tbsp cornflour, 2 cloves grated garlic, 1 tbsp grated ginger, 0.25 grated onion, and 1 tbsp soy sauce.

3. 3
   Step 3

   Let the pork marinate in the refrigerator for 30 minutes.

   Timer · 30 min
4. 4
   Step 4

   Prepare the sauce by mixing 0.5 cup ketchup, 0.25 cup cider vinegar, 0.33 cup sugar, 1 tsp Worcestershire sauce, 2 tbsp oyster sauce, 1 tbsp soy sauce, and 0.5 cup pineapple juice in a small bowl.

5. 5
   Step 5

   Whisk 1 tbsp cornflour into the sauce mixture until smooth.

6. 6
   Step 6

   Coat the marinated pork thoroughly in extra cornflour for the first dredge.

7. 7
   Step 7

   Dip the coated pork into water quickly and dredge again in cornflour for the second layer.

8. 8
   Step 8

   Heat 3 cups of oil in a wok or deep pan to 180°C.

9. 9
   Step 9

   Fry the pork in batches until golden brown, about 3 minutes per batch.

   Timer · 3 min
10. 10
    Step 10

    Remove the pork and let it drain on a wire rack or paper towels.

11. 11
    Step 11

    Reheat the oil and deep fry the pork a second time for 1 minute to ensure extra crispiness.

    Timer · 1 min
12. 12
    Step 12

    Drain the pork again.

13. 13
    Step 13

    Pour the sauce mixture into a clean pan and cook over medium heat until thickened, about 2 minutes.

    Timer · 2 min
14. 14
    Step 14

    Add 227 g drained pineapple pieces to the thickened sauce.

15. 15
    Step 15

    Toss the crispy pork into the sauce and coat evenly before serving immediately.