📝 About This Recipe
This Hong Kong-style masterpiece bridges the gap between traditional Cantonese technique and the bold, vibrant profiles of Modern American-Chinese comfort food. Featuring double-fried pork shoulder for an Shatter-crisp exterior and a balanced glaze made with hawthorn flakes and rice vinegar, it avoids the cloying sweetness of lesser versions. It is a symphony of textures—succulent meat, crunchy bell peppers, and juicy pineapple—that defines the high-energy culinary spirit of Kowloon.
🥗 Ingredients
The Pork and Marinade
- 1 lb Pork Shoulder (Butt) (cut into 1-inch cubes)
- 1 tablespoon Light Soy Sauce
- 1 teaspoon Shaoxing Wine (or dry sherry)
- 1/2 teaspoon Sesame Oil
- 1/4 teaspoon White Pepper (ground)
- 1 Egg (beaten)
The Crispy Coating
- 1/2 cup Cornstarch
- 2 tablespoons All-Purpose Flour (adds structural integrity to the crunch)
- 1/2 teaspoon Baking Powder (creates tiny air bubbles for lightness)
The Signature Sauce
- 4 tablespoons Ketchup (provides the classic American-Chinese base)
- 3 tablespoons Rice Vinegar
- 3 tablespoons Brown Sugar (packed)
- 1 teaspoon Worcestershire Sauce (the secret 'umami' boost in HK style)
- 2 tablespoons Pineapple Juice (reserved from the canned pineapple)
Stir-Fry Aromatics
- 1 cup Red and Green Bell Peppers (cut into 1-inch chunks)
- 1/2 Yellow Onion (cut into petals)
- 1/2 cup Pineapple Chunks (fresh or canned)
- 2 cloves Garlic (minced)
- 3 cups Neutral Oil (for deep frying)
👨🍳 Instructions
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1
In a medium bowl, toss the cubed pork shoulder with soy sauce, Shaoxing wine, sesame oil, and white pepper. Let it marinate for at least 20 minutes to allow the flavors to penetrate the meat.
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2
Whisk the beaten egg into the marinated pork until every piece is well-coated.
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3
In a separate large bowl or a zip-top bag, combine the cornstarch, flour, and baking powder. Dredge the pork pieces in the flour mixture, pressing firmly so the coating adheres. Shake off any excess starch.
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4
In a small jug, whisk together the ketchup, rice vinegar, brown sugar, Worcestershire sauce, and pineapple juice until the sugar is dissolved.
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5
Heat 3 cups of oil in a wok or deep heavy-bottomed pot to 350°F (175°C). Carefully drop the pork pieces in batches, making sure not to crowd the pan.
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6
Fry the pork for 3-4 minutes until light golden brown. Remove with a slotted spoon and drain on a wire rack.
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7
Increase the oil temperature to 400°F (200°C). Return all the pork to the oil for a second fry of 1-2 minutes. This 'double-fry' method is the secret to a crunch that stays crisp even after saucing.
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8
Remove the pork once it is deep golden and very crispy. Drain well and set aside.
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9
Drain all but 1 tablespoon of oil from the wok. Over high heat, add the onions and bell peppers. Stir-fry for 2 minutes until slightly charred but still crisp.
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10
Add the minced garlic and pineapple chunks, tossing for 30 seconds until the garlic is fragrant.
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11
Pour the prepared sauce into the center of the wok. Let it come to a vigorous bubble and thicken slightly (about 1 minute).
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12
Immediately return the crispy pork to the wok. Toss rapidly for 30 seconds to glaze every piece of meat and vegetable evenly.
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13
Transfer to a warm platter immediately to maintain the pork's crunch and serve while steaming hot.
💡 Chef's Tips
Always use pork shoulder (butt) rather than loin; the extra fat prevents the meat from drying out during the double-fry. Ensure your sauce is bubbling and slightly reduced before adding the pork; adding meat to a cold sauce results in soggy batter. If you prefer a thicker sauce, whisk 1 teaspoon of cornstarch into the sauce mixture before adding it to the wok. For an authentic Hong Kong 'restaurant' look, use a mix of vibrant red and green peppers and avoid overcooking them to keep their snap.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of premium Jasmine rice to soak up the extra sauce. Pair with a crisp, cold Lager or a dry Riesling to cut through the richness of the fried pork. Start the meal with a light hot and sour soup or dim sum-style spring rolls. Garnish with a sprinkle of toasted sesame seeds or thinly sliced scallions for a modern touch.