Sweet and Sour Pork (Gu Lou Rou)

Ingredients

• 600g pork shoulder or pork neck, cut into 3cm cubes
• 1 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1/2 tsp white pepper
• 1 tsp sesame oil
• 3/4 cup cornstarch, divided
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 1/4 tsp baking soda
• 4 tbsp cold water
• 1 liter vegetable oil, for deep frying
• 1 medium green bell pepper, cut into 3cm pieces
• 1 medium red bell pepper, cut into 3cm pieces
• 1 small white onion, cut into 3cm wedges
• 150g fresh pineapple, cut into 3cm chunks
• 4 tbsp ketchup
• 3 tbsp rice vinegar
• 2 tbsp granulated sugar
• 1 tbsp light soy sauce
• 1 tsp Worcestershire sauce
• 1/2 cup water or pineapple juice
• 1 tbsp cornstarch mixed with 2 tbsp cold water (slurry)

Instructions

1. Combine the pork cubes with 1 tbsp light soy sauce, Shaoxing rice wine, white pepper, and sesame oil in a bowl. Mix well and marinate for at least 20 minutes at room temperature.
2. Prepare the sweet and sour sauce by whisking together ketchup, rice vinegar, granulated sugar, 1 tbsp light soy sauce, Worcestershire sauce, and 1/2 cup water or pineapple juice in a small bowl until the sugar dissolves. Set aside.
3. Make the batter by combining 1/2 cup cornstarch, all-purpose flour, baking soda, beaten egg, and 4 tbsp cold water in a bowl. Whisk until a smooth, thick batter forms. It should coat the back of a spoon.
4. Place the remaining 1/4 cup cornstarch in a separate shallow dish. Dredge each piece of marinated pork in the dry cornstarch, shaking off excess, then dip into the batter to coat completely.
5. Heat the vegetable oil in a deep wok or heavy-bottomed pot to 175°C (350°F). Working in batches of 8 to 10 pieces, carefully lower the battered pork into the oil. Fry for 4 to 5 minutes until pale golden and just cooked through. Remove with a slotted spoon and drain on a wire rack.
6. Increase the oil temperature to 190°C (375°F). Return all the fried pork to the hot oil and fry for a second time for 1 to 2 minutes until deeply golden and very crispy. Drain on the wire rack. This double-fry is essential for a shatteringly crisp crust.
7. Carefully pour off most of the frying oil, leaving about 1 tbsp in the wok. Heat over high heat and stir-fry the onion wedges for 1 minute until slightly softened. Add the green and red bell peppers and stir-fry for another 1 minute.
8. Pour the prepared sweet and sour sauce into the wok and bring to a boil over high heat. Give the cornstarch slurry a quick stir and drizzle it into the bubbling sauce while stirring constantly. Cook for 1 to 2 minutes until the sauce thickens to a glossy, syrupy consistency.
9. Add the pineapple chunks to the sauce and toss to coat. Immediately add the double-fried pork and toss everything together quickly for no more than 30 seconds so the pork absorbs the sauce without losing its crunch.
10. Transfer immediately to a serving platter and serve at once with steamed jasmine rice. Do not let the dish sit, as the pork will soften quickly once sauced.