The great classic of Cantonese restaurants: pork cubes coated in an ultra-crispy batter, stir-fried with a glossy sweet and sour sauce and crunchy vegetables.
Ingredients
- 500 g Pork shoulder
- 1 piece Red bell pepper
- 1 piece Green bell pepper
- 1 piece Yellow onion
- 200 g Fresh pineapple
- 2 cloves Garlic
- 10 g Fresh ginger
- 2 pieces Scallion whites
- for frying Frying oil
- 150 g Potato starch
- 100 ml Ice water
- 1 piece Egg yolk
- 1 tbsp Neutral oil
- 2 tbsp Light soy sauce
- 1 tbsp Shaoxing wine
- 1 pinch White pepper
- 1 pinch Salt
- 3 tbsp Ketchup
- 1 tbsp Worcestershire sauce
- 2 tbsp Rice vinegar
- 2 tbsp Brown sugar
- 50 ml Chicken broth
- 50 ml Water
Method
- Meat preparation: Cut the pork shoulder into cubes. Mix with the light soy sauce, Shaoxing wine, white pepper, and salt. Let marinate while you prepare the rest.
- Vegetable preparation: Cut the red and green bell peppers, along with the yellow onion, into pieces similar in size to the meat. Finely slice the garlic, ginger, and scallion whites. Cut the pineapple into cubes.
- Component preparation: In a bowl, mix the ketchup, Worcestershire sauce, rice vinegar, brown sugar, chicken broth, and water for the sauce. In another bowl, mix the potato starch, ice water, egg yolk, and neutral oil for the batter.
- Initial frying: Heat the frying oil. Coat the marinated pork pieces in the batter, then carefully drop them into the hot oil. Fry until they are golden and cooked through, then drain.
- Final frying: Increase the oil temperature. Drop the pork pieces back in until a firm, crispy crust forms. Drain and set aside.
- Sautéing the vegetables: In a very hot wok with a little frying oil, quickly stir-fry the onion, bell peppers, and pineapple until slightly colored but still crunchy. Set aside.
- Reducing the sauce: Pour the sauce into the wok. Bring to a boil, scraping up any fond. Let reduce until the sauce becomes syrupy and glossy.
- Finishing and coating: Return the vegetables and add the fried pork to the wok. Toss briskly to evenly coat all the pieces in the sauce. Add the sliced aromatics at the end of cooking to release their flavors.
- Plating: Serve immediately on a preheated plate to preserve the contrast between the hot sauce and the crispy meat.
Nutrition
Per serving
- Energy
- 558.2 kcal
- Protein
- 26.71 g
- Carbohydrate
- 50.18 g
- Fat
- 26.8 g
- Fibre
- 2.42 g
- Calcium
- 17.34 mg
- Iron
- 0.56 mg
- Magnesium
- 23.02 mg
