📝 About This Recipe
Experience the perfect harmony of textures and flavors with this quintessential Cantonese-style masterpiece. Each bite features succulent pork shoulder encased in a shatteringly crisp batter, tossed in a vibrant, ruby-red glaze that balances tangy vinegar with sweet pineapple. This recipe brings the high-heat energy of a professional wok station into your kitchen for a dish that is far superior to any fast-food container.
🥗 Ingredients
The Pork & Marinade
- 1 lb Pork shoulder (butt) (cut into 1-inch cubes)
- 1 tablespoon Light soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon White pepper (ground)
The Crispy Batter
- 1/2 cup Cornstarch
- 1/4 cup All-purpose flour
- 1/2 teaspoon Baking powder (for extra lift)
- 1 Egg (beaten)
- 1 quart Vegetable oil (for deep frying)
The Signature Sauce
- 1/3 cup Ketchup (provides color and body)
- 1/3 cup Rice vinegar
- 1/4 cup Brown sugar (packed)
- 2 tablespoons Pineapple juice (reserved from the can)
Wok Aromatics & Vegetables
- 1 large Bell pepper (green or red, cut into chunks)
- 1/2 White onion (cut into 1-inch petals)
- 1/2 cup Pineapple chunks (fresh or canned)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh ginger (grated)
👨🍳 Instructions
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1
In a medium bowl, toss the pork cubes with soy sauce, Shaoxing wine, and white pepper. Let it marinate for at least 20 minutes to infuse the meat with flavor.
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2
While the pork marinades, whisk together the ketchup, rice vinegar, brown sugar, and pineapple juice in a small bowl until smooth. Set aside.
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3
Prepare the batter by mixing the cornstarch, flour, and baking powder in a large bowl. Add the beaten egg and a splash of water if needed to create a thick, paste-like consistency.
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4
Heat 1 quart of vegetable oil in a wok or deep pot to 350°F (175°C). Use a thermometer to ensure accuracy.
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5
Add the marinated pork into the batter bowl and stir until every piece is thoroughly and thickly coated.
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6
Carefully drop the pork pieces into the hot oil one by one to prevent sticking. Fry in batches for 3-4 minutes until they are a light golden brown.
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7
Remove the pork with a slotted spoon and drain on a wire rack. Let the oil temperature return to 350°F.
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8
Perform a 'double fry' by returning all the pork to the oil for 1-2 minutes until deeply golden and very crunchy. This is the secret to staying crispy even after saucing!
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9
Drain the oil from the wok, leaving only about 1 tablespoon. Over high heat, add the onion, bell peppers, and pineapple. Stir-fry for 2 minutes until the edges are slightly charred but vegetables remain crisp.
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10
Add the garlic and ginger to the center of the wok and sauté for 30 seconds until fragrant.
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11
Pour in the prepared sauce mixture. Bring to a vigorous simmer until the sauce thickens and becomes glossy, about 1-2 minutes.
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12
Immediately add the fried pork back into the wok. Toss rapidly for 30 seconds to coat every piece of meat in the glaze without losing the crunch.
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13
Transfer to a serving platter immediately and serve while piping hot.
💡 Chef's Tips
Double-frying the pork is non-negotiable for that authentic 'fast food' crunch that lasts. Use pork shoulder rather than loin; the extra fat prevents the meat from drying out during the high-heat process. Ensure your vegetables are cut to the same size as the pork for even cooking and a professional look. If the sauce is too thin, mix 1 tsp of cornstarch with 1 tsp of water and stir it into the simmering sauce before adding the meat. Don't overcrowd the wok during frying, or the oil temperature will drop and the batter will become greasy.
🍽️ Serving Suggestions
Serve over a bed of fluffy jasmine rice to soak up the extra tangy sauce. Pair with a crisp, cold Tsingtao beer or a sparkling ginger ale to cut through the richness. Add a side of steamed bok choy or gai lan with oyster sauce for a balanced meal. For a spicy kick, serve with a side of chili oil or sambal oelek. Garnish with toasted sesame seeds and thinly sliced scallions for a pop of color.