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.

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