Sweet and Sour Pork

1. 1
   prep · ~10 min

   Marinate the pork cubes.

   1.In a mixing bowl, combine pork cubes with 1 pinch salt and the beaten egg.

   2.Mix well to coat evenly, then let sit for 10 minutes at room temperature.
2. 2
   prep · ~5 min

   Coat the pork in cornstarch.

   1.Place 1/2 cup cornstarch in a separate bowl.

   2.Dredge each marinated pork piece in cornstarch, shaking off excess.

   3.Set coated pieces aside on a plate.

   TIPUse one hand for wet and one for dry to prevent clumping.
3. 3
   prep · ~2 min

   Make the sweet and sour sauce.

   1.In a small bowl, whisk together rice vinegar, ketchup, sugar, soy sauce, water, and 1 pinch salt.

   2.In a separate small bowl, dissolve 1/4 cup cornstarch in 1/4 cup cold water to make a slurry. Set both aside.

   TIPKeep the cornstarch slurry separate until the very end — adding it early makes the sauce slimy.
4. 4
   fry · ~8 min

   Fry the pork until golden and crispy.

   1.Heat 2 cups oil in a wok over medium-high heat until shimmering (350°F / 175°C).

   2.Working in batches, fry coated pork cubes for 3-4 minutes until golden brown and cooked through.

   3.Remove with a slotted spoon and drain on paper towels.

   TIPDon't overcrowd the wok — fry in small batches or the oil temperature drops and pork turns greasy.
5. 5
   other · ~4 min

   Stir-fry the vegetables.

   1.Pour off all but 1 tablespoon of oil from the wok.

   2.Add garlic and stir-fry for 15 seconds until fragrant.

   3.Add onion and bell pepper, stir-frying for 2-3 minutes until crisp-tender.

   4.Add pineapple chunks and toss for 30 seconds.

   TIPKeep the vegetables slightly crunchy — they'll soften a bit more when the sauce is added.
6. 6
   simmer · ~3 min

   Bring the sauce together.

   1.Pour the prepared sauce mixture into the wok with the vegetables.

   2.Bring to a simmer and cook for 1 minute.

   3.Slowly drizzle in the cornstarch slurry while stirring constantly.

   4.Simmer another 1-2 minutes until the sauce turns glossy and thickens to coat the back of a spoon.

   TIPStir continuously after adding slurry — cornstarch can clump if left still.
7. 7
   mix · ~1 min

   Toss fried pork in the sauce.

   1.Add the crispy fried pork pieces to the wok.

   2.Gently toss everything together until all pieces are evenly coated in the glossy sauce.

   3.Cook for 30 seconds just until pork is heated through.

   TIPAdd pork at the very last moment to keep the coating crisp.
8. 8
   serve

   Serve immediately over steamed rice.

   Transfer to a serving platter and bring to the table at once while the pork is still crisp and the sauce is glossy. Spoon generously over freshly steamed white rice.

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