Sweet & sour pork

Method

1. 01

   Marinate the pork

   Cut 500 g pork into 2.5 cm cubes. Mix with 15 ml Shaoxing wine, 15 ml light soy sauce, 1 g white pepper, and 30 g egg white; massage until no liquid pools. Cover and refrigerate for 30 minutes, until the surface feels tacky.

   

2. 02

   Mix the sauce

   Whisk 60 g ketchup, 45 ml rice vinegar, 50 g sugar, 60 ml water, and 10 ml light soy sauce. In a separate cup mix 8 g cornstarch with 15 ml water; keep both ready before frying.

   

3. 03

   Heat and coat

   Heat 1 L neutral oil in a wok or Dutch oven over medium-high heat to 175°C. Toss the marinated pork thoroughly in 100 g cornstarch and shake off loose powder; keep the pieces separate.

   

4. 04

   First fry in batches

   Fry the pork in 3–4 batches, one layer at a time, for 3–4 minutes per batch. Remove each batch when pale golden and cooked through, with the centre at 63°C, and drain on a rack.

   

5. 05

   Refry for crispness

   Raise the oil to 190°C over high heat. Refry each drained batch for 60–90 seconds until deep golden, audibly crisp, and at least 63°C at the thickest centre. Return it to the rack and rest it for at least 3 minutes while finishing the sauce.

   

6. 06

   Stir-fry the vegetables

   Pour off oil until only 10 ml remains. Over medium-high heat, stir-fry 10 g ginger, 80 g onion, and 100 g each red, yellow, and green bell pepper for 2 minutes; they should be bright and just tender.

   

7. 07

   Thicken the glaze

   Add the sauce mixture and bring it to a full simmer for 60 seconds. Stir in the slurry and cook another 30–45 seconds, until the red glaze coats a spoon without clumps.

   

8. 08

   Toss and serve immediately

   Return the crisp pork to the wok and toss over high heat for 30 seconds, just until glossy. Scatter 10 g scallion and serve at once so the crust stays crisp.