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Hong Kong Sweet and Sour Pork
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Prep Time:
40 minutes
Cook Time:
10 minutes
Total Time:
65 minutes
Crispy pork loin cubes with bell peppers, chilies, pineapple, garlic, and green onions in a flavorful sauce after a triple fry.
Ingredients:
  • 2 teaspoons light soy sauce
  • 0.125 teaspoon white sugar
  • 2 teaspoons potato starch
  • 1 teaspoon sesame oil
  • ground black pepper to taste
  • 1 pound pork loin, cut into 1-inch cubes
  • 2 tablespoons white vinegar
  • 0.25 cup ketchup
  • 1 pinch salt
  • 1 dash red food coloring
  • 1 egg, beaten
  • 1 cup potato starch
  • 2 cups peanut oil for frying
  • 1 green bell pepper, cut into large chunks
  • 2 cayenne peppers, sliced
  • 4 slices canned pineapple, chopped
  • 2 cloves garlic, sliced
  • 2 green onions, sliced
Instructions:
  • Combine soy sauce, sugar, 2 teaspoons potato starch, sesame oil, and black pepper in a large bowl. Add pork, coat evenly in the marinade, and let it rest for 15 minutes.
  • Combine water, vinegar, ketchup, 1/4 cup sugar, salt, 2 teaspoons potato starch, and red food coloring in a bowl and whisk until smooth. Set aside.
  • Coat the pork pieces in the beaten egg, then generously cover them with 1 cup of potato starch, pressing firmly to ensure even coating.
  • Heat the peanut oil in a wok over medium-high heat until it reaches 375°F (190°C).
  • Sear the pork in the hot oil until golden and crispy, around 4 to 5 minutes. Once done, take out the pork and let it drain while keeping the oil hot. Put the pork back into the hot oil for another quick 30 seconds. Drain the pork once more. Leave just 1 tablespoon of oil in the wok by pouring the excess out.
  • In a wok, heat 1 tablespoon of reserved oil over medium heat. Sauté green bell pepper, cayenne pepper, pineapple, garlic, and green onion for 5 minutes. Pour in the sauce and stir until it thickens. Add pork and coat it with the sauce. Remove from heat and serve.

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