Sweet and Sour Pork -- Madness Kingdom

Method

Step 1

Marinate the pork with 1 tablespoon soy sauce and the Shaoxing wine for 15 minutes.

Step 2

Make the sauce: in a bowl whisk the ketchup, rice vinegar, sugar, 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1/2 cup water until smooth. Set aside.

Step 3

Beat the egg into the marinated pork. In a separate bowl mix the 1/2 cup cornstarch and flour. Toss the pork pieces in the dry mixture until each is thickly and evenly coated; press the coating on so it sticks.

Step 4

Pour the oil into a deep heavy pot to a depth of 2 inches and heat over medium-high to 350 F. Test with a pinch of coating: it should sizzle and float immediately.

Step 5

Fry the pork in 2 or 3 batches so you do not crowd the pot, cooking each batch 3 to 4 minutes until pale golden and cooked through. Lift out with a slotted spoon onto a rack.

Step 6

Raise the oil to 375 F. Fry the pork a second time in batches for 1 to 2 minutes until deep golden and extra crisp. This double-fry keeps it crunchy under the sauce. Drain on the rack.

Step 7

Carefully pour off the frying oil, leaving 1 tablespoon in a clean wok or skillet set over medium-high heat.

Step 8

Add the onion and bell peppers and stir-fry for 2 minutes until crisp-tender and bright.

Step 9

Add the pineapple and stir for 30 seconds.

Step 10

Stir the sauce to re-blend the cornstarch, pour it in, and stir for 1 to 2 minutes until it bubbles and thickens into a glossy, clingy glaze.

Step 11

Add the fried pork and toss quickly, just 30 seconds, so it gets coated but stays crunchy.

Step 12

Turn off the heat and serve immediately over steamed rice.

Tips from the test kitchen

Double-frying is the trick to pork that stays crisp even after saucing.
Toss the pork in the sauce at the very last second and serve right away, or the coating softens.
Keep a thermometer in the oil to hold a steady frying temperature.

Sweet and Sour Pork