Sweet and sour pork

Prepared 0 of 6 steps

1. 01

   Prepare the meat and vegetables

   Cut the pork into even 2 cm cubes and pat dry. Cut the pepper and onion into squares and the pineapple into small pieces. If using tinned pineapple, drain off the syrup; it is not used in the sauce.

2. 02

   Make the sauce

   In a pan, mix water, vinegar, ketchup, sugar and soy sauce. Heat until the sugar dissolves, then remove from heat. Set aside 10 g of cornstarch for thickening.

3. 03

   Coat the meat with cornstarch

   Beat the egg with the salt and mix it into the pork. Add the remaining 70 g of cornflour and work it around the pieces until each is coated. The starch should adhere to the pork rather than remain dry at the bottom of the bowl.

4. 04

   Fry in batches

   Heat the oil to 175 °C in a deep, heavy pan. Fry the pork in small batches for 4–5 minutes until golden. Check that the centre reaches 63 °C, then let the pork rest on a rack for 3 minutes.

5. 05

   Cook the vegetables

   Measure out 15 ml of the listed oil into a clean frying pan. Stir-fry the onion and pepper for 3 minutes, keeping them slightly crisp. Add the pineapple and prepared sauce and bring to a boil.

6. 06

   Coat the pork just before serving

   Mix the reserved cornflour with a little cooled sauce, return it to the pan and cook for 1 minute. Add the pork, toss quickly to coat, and serve immediately.