Sweet and Sour Pork with Pineapple

Sweet and Sour Pork with Pineapple

Ingredients

• 400g Pork belly
• 100g Pineapple
• 50g Green bell pepper
• 50g Yellow bell pepper
• 1 Egg
• 1 tbsp Light soy sauce
• 1 tbsp Shaoxing wine
• a pinch Salt
• a pinch White pepper
• 1 tbsp Cornstarch
• 5 tbsp Heinz tomato ketchup
• 4 tbsp White sugar
• 3 tbsp White vinegar
• 2 tbsp Water
• 1 tbsp Cornstarch (for sauce)

Instructions

1. Remove the skin from the pork belly, rinse with water, and pat dry.
2. Cut the pork belly into even bite-sized pieces and pat dry again with paper towels.
3. Place the pork pieces in a bowl. Add 1 tbsp Shaoxing wine, a pinch of salt, white pepper, 1 egg, and 1 tbsp cornstarch.
4. Wear disposable gloves and mix everything evenly. Let it marinate for 15 minutes.
5. Prepare the sweet and sour sauce: in a bowl, combine 5 tbsp tomato ketchup, 4 tbsp white sugar, 3 tbsp white vinegar, 2 tbsp water, and 1 tbsp cornstarch. Stir well and set aside.
6. Cut the pineapple into small chunks and soak in lightly salted water for 5 minutes. Remove seeds from the bell peppers and cut into pieces similar in size to the pork.
7. Pour plenty of oil into a wok and heat to about 160°C (320°F). Add the marinated pork pieces.
8. Deep-fry over medium-low heat until the pork pieces hold their shape and turn lightly golden. Remove and drain.
9. Increase the heat to medium-high, raise the oil temperature, and deep-fry the pork again for 1 minute until golden and crispy. Remove and drain — this double-frying ensures a crispier texture.
10. Add a small amount of oil to the wok, pour in the prepared sweet and sour sauce, and heat over low heat until the sauce thickens and bubbles.
11. Add the pineapple chunks and bell pepper pieces. Stir-fry quickly to coat everything evenly with the sauce.
12. Add the deep-fried pork pieces and toss quickly to coat every piece with the sauce. Serve immediately.