This amazing Sweet and Sour Pork recipe will show you how to get that golden and crispy breading that stays crispy while giving you that super tender and juicy meat using an inexpensive cut.
Ingredients:
300 grams pork shoulder cut into bite-size strips or slices
1 teaspoon baking soda
400 ml water
1 medium red bell pepper cut into 1” cubes
1 medium green bell pepper cut into 1” cubes
1 medium red onion cut into 1” cubes, loosened
1 cup pineapple chunks drained
MARINADE:
½ tablespoon garlic grated
1 tablespoon soy sauce
1 small egg beaten
SAUCE:
¼ cup tomato ketchup
¼ cup brown sugar
½ teaspoon salt
¼ cup vinegar
1 teaspoon cornstarch
¼ cup water
FOR FRYING:
3 tablespoon cornstarch for mixing
½ teaspoon fine salt
¼ teaspoon white pepper
½ cup cornstarch for dredging
1-2 cups canola or corn oil for deep frying
Instructions:
1. Place pork slices in a glass bowl. Add baking soda and mix. Pour the water and mix again. Let it sit for 15 minutes. Drain then pat the meat dry using paper towels.
2. Place meat in a bowl and add the grated garlic and soy sauce and mix. Add beaten egg and mix again. Let it marinate for at least 15 minutes or while you prepare the other ingredients, like cutting the vegetables.
3. In a separate bowl mix all the ingredients for the sauce. Set aside.
4. Add 3 tablespoon cornstarch to the marinated meat and mix well with your hands or a spatula.
5. On a plate combine ½ cup cornstarch,fine salt, and ground white pepper and mix. Take a piece of meat and place on top of the cornstarch mix then cover the top with the same. Press it inside your hand to make sure the cornstarch sticks firmly to the meat. Do the same to the rest.
6. Heat oil in a wok over medium-low heat. Check if oil is hot enough by dipping a chopstick, it should bubble immediately.
1-2 cups canola or corn oil for deep frying
7. Deep fry the meat in batches if needed, do not overcrowd. Do not stir for 1-2 minutes after putting in hot oil so the cornstarch won’t shed off. Fry for 5 minutes or until golden brown. Remove the meat from the oil using a spider ladle and place it on a plate, no need to drain excess oil.
8. Once all the meat is fried the first time, turn heat to medium-high and fry them again (first-in, first-out) for 1-2 minutes or until brown and crispy. You can now cook them altogether if they fit in the pan or in just 2 batches, it is ok to overcrowd.)
9. Empty the oil from the wok, no need to wipe it clean. Turn on the heat to medium-high and add 1 tablespoon of oil. Add onions and bell peppers and cook for 30 seconds. Add the pineapple chunks and cook for another 30 seconds.
10. Pour the sauce into the wok and simmer until it has thickened to a paste-like consistency for about a minute or two.
11. Add back the fried pork (excess oil and all). Toss and mix for 10-20 seconds until everything is coated with sauce. Transfer to a serving dish.
CTTO
