Sweet and Sour Pork (咕噜肉) — Cantonese Pork with Pineapple and Peppers

• 600 gpork shoulder (cut into 2.5 cm cubes)
• 5 gfine sea salt
• 4 ggranulated sugar
• 1 tspwhite pepper
• 15 mlShaoxing wine
• 15 mllight soy sauce
• 1egg
• 90 gcornstarch
• 40 gpotato starch
• 750 mlneutral frying oil (about 40 ml is absorbed)
• 200 gfresh pineapple (cut into bite-size chunks)
• 1red bell pepper (cut into 2.5 cm pieces)
• 1green bell pepper (cut into 2.5 cm pieces)
• 1yellow onion (cut into 2.5 cm wedges)
• 2 clovegarlic (finely minced)
• 0.5 inchfresh ginger (peeled and finely minced)
• 80 gketchup
• 60 mlrice vinegar
• 90 mlwater

Instructions

1. 1

   Pat the pork cubes very dry with paper towels, then place them in a bowl. Add the salt, sugar, white pepper, Shaoxing wine, light soy sauce, and egg, then mix firmly for 1 minute until the pork feels slightly sticky.

2. 2

   Let the pork marinate for 20 minutes at room temperature while you prepare the vegetables and sauce. If your kitchen is warmer than 24°C, refrigerate the pork for 30 minutes instead and bring it out 10 minutes before coating.

3. 3

   Whisk together the ketchup, rice vinegar, sugar, water, light soy sauce, and salt in a small bowl until the sugar is mostly dissolved. In a separate cup, stir the potato starch and water into a smooth slurry and keep it beside the stove.

4. 4

   Combine the cornstarch and potato starch for the coating in a wide shallow bowl. Add the marinated pork cubes a few at a time, press the starch onto every surface, and shake off only loose excess so each cube has a craggy, dry-looking coating.

5. 5

   Heat the frying oil in a wok or heavy pot to 175°C. Fry the pork in 2 batches for 3 to 4 minutes per batch, turning occasionally, until the coating is pale golden and the pork is cooked through.

6. 6

   Transfer the fried pork to a wire rack and raise the oil temperature to 190°C. Fry the pork a second time for 60 to 90 seconds, until deeply crisp and golden, then return it to the rack while you finish the sauce.

7. 7

   Pour off the frying oil, wipe the wok carefully, and add 15 ml of the used oil back to the wok. Stir-fry the onion, red bell pepper, green bell pepper, garlic, and ginger over high heat for 60 seconds, then add the pineapple and cook for 30 seconds more.

8. 8

   Pour in the prepared sauce and bring it to a rapid boil, stirring so the vegetables are coated. Stir the slurry again, add it to the bubbling sauce, and cook for 20 to 30 seconds until glossy and lightly thickened.

9. 9

   Add the double-fried pork to the wok and toss quickly for 20 seconds, just long enough to glaze every piece. Serve immediately, because Cantonese sweet and sour pork is at its best when the crust is still crisp under the hot sauce.