Crispy coated pork toss in a sweet and sour sauce.
Serving: 4Difficulty: Easy
1 lb pork butt, cut into bite-sized pieces
2 tbsp soy sauce
⅛ tsp salt
⅛ tsp freshly ground black pepper
½ tsp brown sugar
1 tbsp corn starch
1 egg, beaten
½ cup white vinegar
¼ cup ketchup
½ cup brown sugar
¼ tsp salt
¼ cup water
1 tbsp cornstarch
½ onion, cut into square pieces
½ green bell pepper, cut into square pieces
½ red bell pepper, cut into square pieces
8 oz pineapple chunks
2 tbsp all purpose flour
½ cup cornstarch
In a small bowl, add pork, soy sauce, salt, freshly ground black pepper, brown sugar, cornstarch and beaten egg. Mix until the liquid has been absorbed and set aside to marinate for 30 minutes.
For the sauce, in a medium bowl, combine the vinegar, ketchup, brown sugar, salt, water and cornstarch. Mix well and set aside.
After 30 minutes marinate, mix the pork with all purpose flour and massage for another 30 seconds.
Next, dust the pork with cornstarch until they are very thoroughly coated.
In a deep pan, heat oil to 350°F. Working in batches, fry pork, several pieces at a time, about 6 minutes. Drain on paper towels. Let rest the pork for 8 minutes for the second fry to make the batter crispier.
For the second fry, heat oil to 400°F. Fry until golden brown, about 1 minute. Drain on paper towels and set aside.
In another pan, heat the pan over medium high heat and add 1 tablespoon oil. Add the bell peppers and onions and sauté for 1 minute. Transfer to a plate.
Next, add 1 tablespoon oil and add the sauce and let it cook for 1 minute. Give the sauce a quick taste. Add more salt, vinegar or sugar if desired. Then add all the vegetable, pineapple chunks and pork and gently toss with your spatula until the everything is coated for about 1 minute. Serve with rice immediately!