This version of the dish is similar to one from a take-away place, though it is less sweet than usual.
Sauce
| Quantity | Measure | Ingredient |
|---|---|---|
| 1/3 | cup | water |
| 1/4 | cup | ketchup |
| 1/4 | cup | shaoxing wine (or cidar vinegar) |
| 2 | tbs | light soy sauce |
| 1 | tbs | oyster sauce |
| 1 | tbs | garlic |
| 1 | tbs | ginger |
| 2 | tbs | white sugar |
| 2 | tbs | brown sugar |
| 2 | tsp | potato flour (to thicken) |
| 1 | tsp | sesame oil |
| 1 | tsp | five-spice powder (more if you like spice) |
| 4 | tbs | pineapple juice (if using canned pineapple) |
Marinade (Optional)
| Quantity | Measure | Ingredient |
|---|---|---|
| 1 | tbs | light soy sauce |
| 1 | whole | egg |
| 1 | tbs | corn flour |
Stir Fry
| Quantity | Measure | Ingredient |
|---|---|---|
| 1/2 | kg | pork shoulder |
| 1/2 | whole | capsicum |
| 1/4 | whole | pineapple (or 1 tin) |
| 1 | whole | onion, cut into segments |
| 1/2 | whole | carrot |
| 3 | stems | shallot |
Directions
Marinate the pork for 1 - 4 hours.
Prepare the sweet and sour sauce by combining all the ingredients into a pot and bringing to a simmer for 5 minutes.
Cut all the vegetables and have them ready.
Prepare a paper towell lined wire rack.
Add oil (enough for a shallow fry) to a wok and heat to 170 C.
Batter:
Option 1: Dredge in even mix of potato starch and corn flour. Let pieces sit in the flour until completely dry and coated on the outside. This will give you a lovely crunchy coating.
Option 2: Use a Light Batter recipe.
Fry the pork in the pre-heated oil. Fry until each piece is golden brown and then transfer to the prepared rack.
Fry the onion, carrot, capsicum, and pineapple until bright in color and just barely cooked.
Add the shallots. Fry for a few seconds only.
Add the pork back into the wok.
Coat the battered pork and vegetables with the marinade and serve quickly before it all turns to mush.