Shellfish-Safe Sweet and Sour Pork

Instructions

1. 1Cut the about 680 g Pork tenderloin into 2.54 cm cubes. In a medium bowl, combine the 1/2 cup Cornstarch, 1/4 cup All-purpose flour, and 1 large Egg. Mix until well combined, then add the pork cubes and toss to coat each piece evenly.
2. 2Heat the 2 cups of Vegetable oil in a large heavy-bottomed pot or deep fryer to 175°C. Ensure the oil is deep enough to fully submerge the pork pieces.
3. 3Carefully add the coated pork pieces to the hot oil, being careful not to overcrowd the pot. Fry for 4-5 minutes, or until the pork is golden brown and crispy. Use a slotted spoon to remove the pork and place it on a plate lined with paper towels to drain.
4. 4While the pork is draining, prepare the sauce. In a wok or large skillet, combine the 1/2 cup Ketchup, 1/4 cup White vinegar, 1/4 cup Sugar, and 1 tbsp Soy sauce. Place the wok or skillet over medium-high heat and bring the mixture to a simmer.
5. 5In a small bowl, whisk together the 1 tbsp Cornstarch and 2 tbsp Water until smooth, creating a slurry. Pour this slurry into the simmering sauce, stirring constantly. Continue to cook and stir for 1-2 minutes, until the sauce has thickened.
6. 6Add the 1 cup Pineapple chunks, the 1 medium Bell pepper (green) cut into 2.54 cm pieces, and the 1/2 medium Onion cut into 2.54 cm pieces to the thickened sauce. Cook for 2 minutes, stirring occasionally, until the vegetables are slightly tender but still crisp.
7. 7Add the fried pork pieces back into the wok or skillet with the sauce and vegetables. Toss gently to coat all the pork pieces evenly. Serve immediately.

Related Guides