Sweet and Sour Pork
by Tavolino
This recipe delivers exceptionally crispy sweet and sour pork using traditional Chinese techniques like double dredging and double frying, paired with a perfectly balanced sauce that avoids excessive sweetness.
Ingredients
- Pork scotch (or shoulder/leg) 400 g
- Baking soda 0.5 tsp
- Cornflour (for marinade) 1 tbsp
- Garlic, grated 2 cloves
- Ginger, grated 1 tbsp
- Onion, grated 0.25 medium
- Soy sauce (for marinade) 1 tbsp
- Ketchup 0.5 cup
- Cider vinegar 0.25 cup
- Sugar 0.33 cup
- Worcestershire sauce 1 tsp
- Oyster sauce 2 tbsp
- Soy sauce (for sauce) 1 tbsp
- Pineapple juice (from can) 0.5 cup
- Cornflour (for sauce) 1 tbsp
- Oil for frying 3 cups
- Pineapple pieces, canned 227 g drained
Preparation
- 1
Cut the pork scotch into bite-sized cubes.
- 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
Let the pork marinate in the refrigerator for 30 minutes.
- 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
Whisk 1 tbsp cornflour into the sauce mixture until smooth.
- 6
Coat the marinated pork thoroughly in extra cornflour for the first dredge.
- 7
Dip the coated pork into water quickly and dredge again in cornflour for the second layer.
- 8
Heat 3 cups of oil in a wok or deep pan to 180°C.
- 9
Fry the pork in batches until golden brown, about 3 minutes per batch.
- 10
Remove the pork and let it drain on a wire rack or paper towels.
- 11
Reheat the oil and deep fry the pork a second time for 1 minute to ensure extra crispiness.
- 12
Drain the pork again.
- 13
Pour the sauce mixture into a clean pan and cook over medium heat until thickened, about 2 minutes.
- 14
Add 227 g drained pineapple pieces to the thickened sauce.
- 15
Toss the crispy pork into the sauce and coat evenly before serving immediately.