A delightful twist on the classic sweet and sour pork, this recipe offers a balance of flavors and textures, perfect for a family dinner.
Combine the pork cubes with salt, sugar, soy sauce, and egg white in a mixing bowl. Mix well and let marinate for at least 1 hour in the refrigerator.
Marinating the pork enhances its flavor and tenderness.
Heat oil in a deep fryer to 365°F (185°C). Toss the marinated pork with cornstarch until evenly coated.
Ensure the oil is hot enough to achieve a crispy texture.
Fry the pork in batches until golden brown and cooked through. Drain on paper towels.
Frying in batches prevents the oil temperature from dropping.
Heat a wok over medium heat and add a tablespoon of oil. Stir-fry the bell pepper, onion, and red pepper flakes until tender.
Stir-frying quickly retains the vegetables' vibrant color and crunch.
In a small bowl, mix ketchup, vinegar, sugar, pineapple chunks, and their juice. Dissolve cornstarch in cold water and add to the sauce mixture.
Dissolving cornstarch in cold water prevents lumps in the sauce.
Pour the sauce into the wok with the vegetables. Bring to a simmer and cook until thickened.
Stir constantly to avoid burning the sauce.
Add the fried pork to the wok and toss to coat evenly with the sauce. Serve hot.
Serve immediately to enjoy the dish at its best.
