Sweet and Sour Pork

Cut the pork shoulder into 2–2.5 cm cubes, against the grain. In a bowl, combine the meat with soy sauce and a pinch of salt, massage gently by hand for 1 minute, and let marinate for 15 minutes.

Beat an egg into the meat and mix until each piece is coated with a sticky film. Add the flour and mix thoroughly again until evenly combined.

Coat each piece of pork in cornstarch, pressing lightly so the coating sticks well. Heat oil in a deep pot to 170–180°C (with a layer at least 4 cm deep) and fry the meat in batches for 4–5 minutes until lightly golden. Transfer to a paper towel and let rest for 5 minutes.

Reheat the same oil to 195–200°C and fry the meat a second time, 1–2 minutes, until deep golden-brown and crispy. Drain again on a paper towel.

Cut the onion and bell pepper into pieces the size of the pineapple chunks. Drain the canned pineapple in a colander, reserving 60 ml of the syrup.

In a bowl, mix ketchup, sugar, rice vinegar, pineapple syrup, and 60 ml water until smooth. In a wok or deep skillet, heat 1 tbsp oil and stir-fry the onion and pepper for 1–2 minutes until slightly softened, then pour in the sauce mixture and bring to a boil.

Dissolve 2 tbsp cornstarch in 60 ml cold water and pour it into the sauce in a thin stream, stirring constantly. Cook for 1 minute until thickened, add the pineapple, and cook for another 30 seconds.

Add the fried pork to the sauce and toss quickly for 1–2 minutes so each piece is coated in a glossy glaze without losing its crispiness. Serve immediately while hot and crispy.