Sweet and Sour Pork
This crispy Sweet and Sour Pork combines tender pork shoulder with a glossy sauce and fresh vegetables.
Contents (2 sections)▾
Ingredients
- 500 g pork shoulder, cut into bite-sized pieces
- 100 g cornstarch
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 200 g pineapple chunks (fresh or canned)
- 80 ml ketchup
- 50 ml white vinegar
- 50 g sugar
- Salt and pepper to taste
- Oil for frying
Steps
Heat oil in a deep fryer or heavy pot to 160°C (320°F).
Toss pork pieces in cornstarch to coat evenly. Fry the pork in batches for about 5-6 minutes until cooked through, reaching an internal temperature of 63°C (145°F). Drain and set aside to rest.
Increase the oil temperature to 190°C (375°F). Fry the pork again in batches for another 2-3 minutes until golden and crispy. Drain on paper towels.
In a separate pan, combine ketchup, vinegar, sugar, and a pinch of salt. Heat gently while stirring until sugar dissolves.
Off the heat, toss the crispy pork with the bell pepper, onion, pineapple, and sweet-sour sauce to coat evenly without losing the crunch.
Tools you'll want
- · Cast-iron skillet (Lodge, 6.5–10in)
Why this works
The technique of twice-frying the pork ensures that it is cooked through while maintaining a crispy exterior. The first fry at 160°C allows the pork to reach a safe internal temperature without browning too much, ensuring it is fully cooked and juicy. Resting after this fry helps to retain moisture. The second fry at 190°C creates a crunchy shell, as the high temperature quickly crisps up the batter without overcooking the inside. It is crucial to toss the fried pork with the sauce off the heat; this prevents the crust from becoming soggy. If the batter seems too thick, adjust by adding a little water to achieve a lighter coating. Conversely, if the pork is not crispy enough after the second fry, ensure your oil temperature is accurate, as too low a temperature can result in greasy pork instead of a delightful crunch.
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