Crispy Cantonese Sweet and Sour Pork

Name: Crispy Cantonese Sweet and Sour Pork
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5
Ingredients: 400 g pork scotch roast or shoulder / butt; 0.5 red capsicum/bell pepper , cut into 2.5 cm / 1" cubes; 0.5 green capsicum/bell pepper , cut into 2.5 cm / 1" cubes; 1 cup pineapple pieces; 1.5 onion; 1 tsp garlic; 1 tsp ground ginger; 3 cup vegetable or canola oil; 1 cup cornflour / cornstarch; 0.33 cup white sugar; 0.33 cup apple cider vinegar; 3 tbsp pineapple juice; 3 tbsp ketchup; 2 tbsp light soy sauce; 1 tbsp soy sauce; 1 tsp oyster sauce; 0.5 tsp Worcestershire sauce; 0.375 tsp baking soda; 0.5 cup boiling water; 1 tbsp cooking oil

Experience the perfect balance of tangy and sweet with this restaurant-quality crispy pork. Double-fried for an incredible crunch and tossed in a vibrant homemade sauce, it's a classic Chinese favorite made easy at home.

Servings5 Portions

Prep Time20 Mins

Cook Time30 Mins

Difficulty

Intermediate

Ingredients

pork scotch roast or shoulder / butt
400 g
red capsicum/bell pepper , cut into 2.5 cm / 1" cubes
0.5
green capsicum/bell pepper , cut into 2.5 cm / 1" cubes
0.5
pineapple pieces
1 cup
onion
1.5
garlic
1 tsp
ground ginger
1 tsp
vegetable or canola oil
3 cup
cornflour / cornstarch
1 cup
white sugar
0.3 cup
apple cider vinegar
0.3 cup
pineapple juice
3 tbsp
ketchup
3 tbsp
light soy sauce
2 tbsp
soy sauce
1 tbsp
oyster sauce
1 tsp
Worcestershire sauce
0.5 tsp
baking soda
0.4 tsp
boiling water
0.5 cup
cooking oil
1 tbsp

Step-by-Step Instructions

Marinate the pork: Combine the pork cubes with the marinade ingredients (garlic, ginger, baking soda, cornflour, and light soy sauce). Refrigerate for 18 to 24 hours to ensure the meat is tender and flavorful.

Prepare the warming station: Preheat your oven to 80°C (175°F). Place a wire rack over a baking tray; this will keep the pork warm and crispy while you finish the stir-fry.

Mix the sauce: In a bowl or large jug, whisk together the sugar, apple cider vinegar, pineapple juice, ketchup, Worcestershire sauce, soy sauce, oyster sauce, and cornflour. Once combined, stir in the water and set aside.

First coating: Mix 5 tablespoons of cornflour into the marinated pork. Let it rest for 5 minutes. The cornflour will absorb the moisture and become sticky, which is essential for the outer coating to adhere.