Sweet and sour pork

Method

1. 1 Cut the pork shoulder into 3 cm cubes, marinate with soy sauce and egg for 30 minutes, then coat thickly with cornstarch.
2. 2 Fry the first batch at 160 degrees for 4 minutes, then remove and let rest for 5 minutes to allow the moisture in the meat to escape.
3. 3 Fry the second time at 190 degrees for exactly 60 seconds; frying twice is the only way to keep the crust crispy after coating with sauce.
4. 4 Mix the sauce by combining vinegar, sugar, tomato sauce, and 60 ml of water, then simmer for 3 minutes until thickened.
5. 5 Sauté the pineapple, bell peppers, and onions for 90 seconds, then add the meat and stir quickly for 30 seconds before turning off the heat immediately.

With an appliance

• Air fryer 40 min

  Replace steps 2 and 3: spray with oil, then cook at 190 degrees for 12 minutes, shake the basket twice, then increase to 200 degrees for another 3 minutes. The crust is thinner than deep-fried, so it must be coated with sauce immediately after removal.