Sweet and Sour Crispy Pork

Ingredients

• 450 g (1 lb) Pork loin or boneless pork shoulder, cut into 2.5 cm (1 in) pieces
• 1 tbsp Soy sauce, for the pork
• 1 tbsp Shaoxing wine or dry sherry
• 1 Egg, lightly beaten
• 85 g (3 oz) Cornflour (cornstarch), for coating
• 28 g (1 oz) Plain (all-purpose) flour, for coating
• 1600 ml (6¾ cups) Neutral oil, for deep frying, in a deep, heavy pot of at least 5 litres (5.3 US quarts) that it fills no more than one-third
• 1 tbsp Neutral oil, for the stir-fry
• 1 Red pepper, cut into chunks
• 1 Green pepper, cut into chunks
• 1 Onion, cut into wedges
• 140 g (5 oz) Pineapple chunks, fresh or tinned in juice, drained
• 60 ml (¼ cup) Ketchup
• 3 tbsp Rice vinegar
• 3 tbsp Sugar
• 1 tbsp Soy sauce, for the sauce
• 60 ml (¼ cup) Pineapple juice or water
• 2 tsp Cornflour (cornstarch), for the sauce, mixed with 1 tbsp cold water
• Steamed rice, to serve

You’ll need: Deep, heavy pot, at least 5 litres (5.3 US quarts), Cooking thermometer, Slotted spoon or spider, Wire rack, Wok or large frying pan

Method

1. 1

   Read this first: deep-frying safety. Hot oil can cause serious burns and fires. Use a deep, heavy pot of at least 5 litres (5.3 US quarts), filled no more than one-third with oil, and a thermometer so you know the oil temperature. Never leave the pot unattended and keep children and pets away. Dry everything that goes into the oil. Keep a lid or baking tray nearby: if oil ever catches fire, turn off the heat and smother it with the lid. Never use water on an oil fire. If the oil smokes, turn off the heat. Fry only the amount that fits without crowding.

2. 2

   Marinate the pork. Mix the pork with 1 tbsp soy sauce and the wine. Leave for 10 minutes. Stir in the egg.

3. 3

   Mix the sauce. In a jug, stir together the ketchup, vinegar, sugar, 1 tbsp soy sauce and the pineapple juice or water. In a small cup, mix the 2 tsp cornflour with 1 tbsp cold water until smooth. Keep both by the stove.

4. 4

   Coat the pork. Mix the coating cornflour and flour on a plate. Just before frying, toss the pork in it, shaking off the excess, so each piece is dry on the outside.

5. 5

   Heat the oil. Pour the 1.6 litres (6 3/4 cups) of frying oil into the deep pot and heat it over medium heat to 180°C (350°F), checking with a thermometer. Adjust the heat to hold that temperature. Put a wire rack over a tray beside the stove.

6. 6

   Fry the pork. Lower the pork into the oil with a slotted spoon or spider, in 3 batches, so the oil temperature does not drop. Fry each batch for 4 to 5 minutes, until crisp and golden and cooked through, at least 71°C (160°F) in the thickest piece. Lift out onto the rack. Return the oil to 180°C (350°F) between batches. When finished, turn off the heat and leave the oil to cool completely, in the pot, before moving it.

7. 7

   Make the sauce. Heat 1 tbsp oil in a wok or large frying pan over high heat. Stir-fry the peppers and onion for 2 to 3 minutes, until just softened. Add the pineapple and pour in the sauce. Bring to a simmer. Stir the cornflour cup again, pour it in and simmer for 1 to 2 minutes, until glossy and thickened.

8. 8

   Toss and serve. Take the pan off the heat, add the pork and toss for 20 to 30 seconds, just to coat. Serve straight away with steamed rice, while the pork is still crisp.