Photograph of the finished Sweet and sour pork

China · Thịt heo chua ngọt dứa Quảng Đông

Sweet and sour pork

45 min Hands-on time + 30 min waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork shoulder Pork shoulder 640 g
  • Photograph of Pineapple Pineapple 320 g
  • Photograph of Bell pepper Bell pepper 2
  • Photograph of Cornstarch Cornstarch 160 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Rice vinegar Rice vinegar 120 ml
  • Photograph of Sugar Sugar 140 g
  • Photograph of Ketchup Ketchup 100 g
  • Photograph of Oil Oil 360 ml
  • Photograph of Onion Onion 1.2
  • Photograph of Steamed rice Steamed rice 800 g

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.

Start cooking