Sweet and Sour Pork

Ingredients

• •600 g (1 lb 5 oz) pork tenderloin or boneless shoulder, cut into 3 cm (1¼-inch) bite-size pieces
• •1 tablespoon light soy sauce (for marinade)
• •1 large egg, beaten (for marinade)
• •¼ teaspoon white pepper (for marinade)
• •90 g (¾ cup) cornstarch, divided — 2 tablespoons for the marinade, the rest for the coating dredge
• •1 litre (4 cups) neutral oil such as vegetable or sunflower oil, for deep-frying — fill the pot no more than one-third full
• •1 medium green bell pepper, cut into 3 cm squares
• •1 medium red bell pepper, cut into 3 cm squares
• •1 medium yellow onion, cut into 3 cm squares and layers separated
• •150 g (¾ cup) pineapple chunks, fresh or canned in juice, drained and patted dry
• •80 ml (⅓ cup) rice vinegar
• •60 g (¼ cup) white granulated sugar
• •3 tablespoons tomato ketchup
• •1 teaspoon light soy sauce (for the sauce)
• •1 tablespoon cornstarch mixed with 2 tablespoons cold water (sauce slurry)
• •1 tablespoon neutral oil, for stir-frying the vegetables

Directions

1. 1MARINATE THE PORK — In a bowl combine the pork pieces with 1 tablespoon light soy sauce, the beaten egg, ¼ teaspoon white pepper, and 2 tablespoons cornstarch. Mix well until every piece is coated in a thin, sticky batter. Leave to marinate at room temperature for 20 minutes. This brief marinade seasons the meat and helps the coating bond.
2. 2MAKE THE SAUCE — While the pork marinates, whisk together the rice vinegar, sugar, ketchup, and 1 teaspoon light soy sauce in a small bowl until the sugar dissolves completely. In a separate tiny bowl, stir 1 tablespoon cornstarch into 2 tablespoons cold water to form the slurry. Set both aside within arm's reach of the hob; the sauce step moves fast.
3. 3OIL SAFETY SETUP — Pour the frying oil into a heavy, deep pot (a 4-litre Dutch oven or wok is ideal). The oil must reach no more than one-third of the way up the sides. Clip a thermometer to the pot. Place a tight-fitting lid on the counter beside the hob. Never leave the pot unattended, and if a fire starts, slide the lid on to smother it — never use water on hot oil.
4. 4COAT THE PORK — Spread the remaining cornstarch (about 10 tablespoons) on a large plate. Lift each marinated pork piece, letting excess egg drip off, and press it firmly into the cornstarch on all sides. Set aside on a clean tray. A thick, dry, opaque crust on every piece is what you are looking for; re-press any bare patches.
5. 5FIRST FRY (set the crust, cook through) — Heat the oil over medium-high heat to 170 °C (340 °F). Fry the pork in two or three batches — do not crowd the pot or the temperature will plummet and the coating will be greasy. Slide pieces in gently and fry for 4–5 minutes, turning once, until the coating is pale golden and set and the pork is just cooked through (internal temperature 63 °C / 145 °F). Remove with a spider or slotted spoon to a wire rack, not paper towels, so steam escapes from underneath. Bring the oil back to 170 °C between batches.
6. 6SECOND FRY (make it shatteringly crisp) — Once all pieces have had their first fry, raise the oil temperature to 190 °C (375 °F). Return ALL the pork to the pot at once and fry for 90 seconds to 2 minutes, until deep golden and audibly crackling. This second fry drives off residual moisture and creates the signature crisp shell that holds up to the sauce. Drain on the rack. Turn off the heat under the oil.
7. 7STIR-FRY THE VEGETABLES — In a large wok or wide skillet, heat 1 tablespoon neutral oil over high heat until just smoking. Add the onion squares and stir-fry for 1 minute. Add both bell peppers and stir-fry for 1 more minute — they should be bright and just beginning to soften at the edges but still have crunch. Add the pineapple and toss for 30 seconds just to warm through.
8. 8BUILD THE SAUCE — Pour the vinegar-ketchup-sugar mixture into the wok with the vegetables. Stir and bring to a brisk simmer over high heat, about 30–45 seconds. Give the cornstarch slurry a final stir and pour it into the simmering sauce while stirring constantly. Cook for 30–45 seconds until the sauce turns glossy and thick enough to coat a spoon. Taste — it should be bright, tangy, and sweet; adjust with a pinch more sugar or a splash more vinegar if needed.
9. 9TOSS AND SERVE IMMEDIATELY — Add all the double-fried pork to the wok and toss vigorously for no more than 20–30 seconds, just long enough to coat every piece. Serve straight away onto a platter or rice bowls — every extra minute the pork sits in sauce softens the crust, so speed here is the single technique that separates a crispy restaurant result from a soggy home version.

💡 Keep a spare 2 tablespoons of dry cornstarch nearby and re-press any pork pieces that look wet before the first fry — a thick, fully opaque crust is the foundation of everything that makes this dish work.

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