Sweet and Sour Pork with Pineapples
Yield: 2–3 servings.

INGREDIENTS

• ½ cup/2.4 oz/68 g cornstarch
• 6 oz/170 g pork shoulder or lean pork
• 2 cups/480 ml canola or vegetable oil for deep frying
• 1 large egg, beaten
• 1 green onion, cut into 1-inch/2.5-cm strips
• 1 garlic clove, thinly sliced
• ¼ cup/1.4 oz/41 g diced onions
• ½ cup/3.2 oz/90 g fresh pineapple pieces, cut into ½-inch/1.3-cm cubes

SAUCE INGREDIENTS

• ½ cup/1.8 oz/50 g granulated sugar
• 3 tablespoons Chinkiang rice vinegar or balsamic vinegar
• ½ teaspoon kosher salt
• 1½ tablespoons cornstarch
• ½ cup/120 ml water

MARINADE INGREDIENTS

• ¼ teaspoon kosher salt
• 1 tablespoon Shaohsing rice cooking wine or medium-dry Sherry
• ½ tablespoon soy sauce
• ½ tablespoon cornstarch, dissolved in 1 tablespoon cold water

SPECIAL EQUIPMENT

• Meat mallet

DIRECTIONS

1. Combine all sauce ingredients in a small bowl and make sure they are mixed well. Place the cornstarch on a flat plate and set aside.

2. Slice the pork shoulder into ½-inch/1.3-cm thick pieces; tenderize the meat pieces with a meat mallet and pound the pieces to ¼-inch/6-mm thick. Cut each piece into smaller pieces, about 1-inch x ½-inch/2.5-cm x 1.3-cm. Mix the pork pieces with the marinade ingredients in a medium-sized bowl; massage the mixture by hand and make sure all ingredients are thoroughly combined; marinate for about 30 minutes.

3. Heat the oil in a wok over high heat. Meanwhile, dip the pork pieces in the beaten egg; shake off excess egg from the pork and dredge the pork pieces in cornstarch. Coat them evenly on all sides. Slightly shake the pork pieces to remove excess cornstarch.

4. When the oil reaches 400°F/200°C and slightly smoky, carefully place the pork pieces into the pan and deep fry for about one minute or until they become lightly golden brown. Take care not to cook the pork for too long. Occasionally stir the pork with caution. Remove the pork with a slotted spoon and place them on a plate.

5. When the oil temperature has returned to 400°F/200°C, place the pork pieces back into pan to fry them for the second time for about another minute. The pork will be crispy and golden brown. Remove the pork and transfer them onto a reserved plate. Pour the frying oil into a heat-proof bowl; leave about one tablespoon of oil remaining in the wok.

6. Place the wok back onto the stove over medium-high heat; add green onion, garlic, and onion. Quickly stir-fry with a spatula for about 45 seconds. Stir the sauce mixture to avoid cornstarch sediment on the bottom. Add in the sauce mixture. Quickly stir for about 30 seconds or until the mixture thickens. Add pineapple and pork into the wok; quickly stir for a few seconds and make sure all ingredients are well combined.

7. Transfer the pork onto a serving dish. Turn off the stove. Sprinkle chopped green onions on top for garnish. Serve immediately.