咕嚕肉Sweet and Sour Pork

Prep 25 min·Cook 20 min·Rest 30 min

1. 1You're here
   Step 1.

   Cut the pork into 2.5 cm cubes. Lightly pound each piece with the back of the cleaver to tenderise.

   350 g Pork shoulder (collar butt)

   Knife work
2. 2
   Step 2.

   Mix the pork with the salt, sugar, soy and wine, then the egg yolk and 1 tbsp of the cornflour. Marinate 30 minutes.

   350 g Pork shoulder (collar butt)½ tsp Salt½ tsp Sugar1 tsp Light soy sauce1 tsp Shaoxing wine1 piece Egg yolk80 g Cornflour (1 tbsp for marinade, the rest for coating)

   30 minMarinate
3. 3
   Step 3.

   Cut the pepper and onion into pieces the size of the pork. Mix all the sauce ingredients in a bowl.

   1 piece Green pepper (or half green, half red)½ piece Onion4 tbsp Ketchup3 tbsp White vinegar3 tbsp Sugar1 tsp Worcestershire sauce4 tbsp Water (or pineapple juice from the can)1 tsp Cornflour

   Knife work
4. 4
   Step 4.

   Toss the pork in the remaining cornflour, pressing it on so every piece is well coated. Leave 5 minutes until the coating looks damp, then toss again.

   350 g Pork shoulder (collar butt)80 g Cornflour (1 tbsp for marinade, the rest for coating)

   Batter / coating

   Mum's tip媽媽小貼士

   The double coating makes a thick, craggy crust that stays crisp under the sauce.
5. 5
   Step 5.

   Heat the oil to 170°C. Fry the pork in batches for 3–4 minutes until cooked and pale gold. Drain.

   1 l Oil for deep-frying350 g Pork shoulder (collar butt)

   4 minDeep-fry
6. 6
   Step 6.

   Heat the oil to 190°C and fry all the pork again for 1 minute until deep golden and crisp. Drain well.

   1 l Oil for deep-frying350 g Pork shoulder (collar butt)

   1 minDeep-fry

   Mum's tip媽媽小貼士

   The second, hotter fry drives out moisture so the crust stays crunchy.
7. 7
   Step 7.

   Pour off all but 1 tbsp oil. Stir-fry the garlic, onion and pepper for 1 minute, then add the pineapple.

   2 cloves Garlic, chopped½ piece Onion1 piece Green pepper (or half green, half red)150 g Pineapple, fresh or canned, in chunks

   Stir-fry
8. 8
   Step 8.

   Stir the sauce and pour it in. Cook, stirring, until thick and glossy.

   4 tbsp Ketchup1 tsp Cornflour

   Stir-fry
9. 9
   Step 9.

   Turn off the heat, add the pork and toss quickly to coat. Serve immediately.

   350 g Pork shoulder (collar butt)

   Stir-fry

   Mum's tip媽媽小貼士

   Tossing off the heat keeps the crust crisp; do not let the pork sit in the sauce.