Sweet and Sour Pork
A better version of the Chinese-American classic with battered marinated pork glazed in a sweet and sour sauce made with all-natural ingredients.
Servings 2 people
Ingredients
for pork
- 280 grams pork shoulder (cut into ¾-inch pieces)
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon ginger juice (squeezed from grated ginger)
for sauce
- ⅓ cup water
- ¼ cup rice vinegar
- ¼ cup ketchup
- 3 tablespoons granulated sugar
- 1 ½ teaspoons potato starch
- ¼ teaspoon salt
for vegetables
- 50 grams green bell pepper (~½ pepper, cut into squares)
- 125 grams fresh pineapple (~¼ pineapple, cut into cubes)
- 50 grams onion (~¼ onion, cut into squares)
- 50 grams carrot (~½ carrot, sliced)
for batter
- 43 grams all-purpose flour (~⅓ US cup)
- 20 grams potato starch (~2 tablespoons)
- 2.3 grams baking powder (~½ teaspoon)
- 1 large egg
- water (cold)
Instructions
- Marinate the pork in the soy sauce, oyster daus, shaoxing wine, and ginger juice for at least 15 minutes.
- Prepare the sweet and sour sauce by whisking together the water, rice vinegar ketchup, sugar, potato starch and salt and set aside.
- Cut all the vegetables and have them ready. Prepare a paper towel lined wire rack.
- Add 1-inch of oil to a heavy bottomed pot and heat to 340 degrees F (170 C).
- Whisk together the flour, 2 tablespoons of potato starch, and baking powder.
- In a liquid measuring cup, whisk the egg until the yolk and white are evenly mixed. Add enough cold water to make a total of ⅔ cup minus 2 tablespoons liquid.
- Add the liquid to the flour and stir until there are no large lumps remaining, but do not overmix.
- Fry the pork by coating each piece in batter and adding to the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.
- Fry the vegetables until bright in color and just barely cooked and transfer them to the prepared rack.
- To finish give the sauce a stir to combine any starch that has settled to the bottom and pour it into a clean frying pan over high heat. Bring the mixture to a boil and cook until it is thick. Add the pork and vegetables and toss to coat evenly with sauce.
