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Prep Time1 hour not including marinating time
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Cook Time15 minutes
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Serving4
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The success of this dish depends on a technique in Chinese cooking called “velveting.” Essentially, it is the process of marinating proteins in a mixture that includes baking soda and/or cornstarch. I found this recipe at recipetineats.com and I think it has the best instructions for marinating pork that I have seen. After 48 hours, this pork was so incredibly tender and tasty, I couldn’t believe it. Unlike the dry, tough chunks of pork usually served in Chinese restaurants, these pork cubes were so good after the second fry, I fleetingly thought of foregoing the sauce altogether. I could not stop popping them into my mouth while I made the stir-fry! And wouldn’t this be beautiful served in a hollowed-out pineapple? I might try that next time.
Ingredients
Marinated Pork
Double Dredge Ingredients
Sweet & Sour Sauce
Stir Fry Ingredients
Directions
This recipe is easier than it looks! Get your pork cubes done first, and then set them on a rack while you make the sauce and get your mise en place together. When you start stir frying, things will go fast!
Prepare the pork: First, you have to cut the pork into bite sized cubes. Don't make them so large that you can't eat this dish without cutting the cubes! Mix together all of the marinade ingredients in a big glass bowl, and add the pork. Massage the marinade into the pork. Put the bowl in the frig for 48 hours.
After the pork has marinated 48 hours, take it out of the frig and add 5 TBS. or so of cornstarch. Again, work it into the meat. Let it sit about 5 minutes. HEAT YOUR OIL in the Dutch oven to 350 degrees. Have a flat pan or tray with the half-cup of cornstarch spread in it. Then, when the oil is ready, roll the pork in the cornstarch. Coat it pretty well.
Now drop the pork! You will have to do this in batches. Fry for about 3 minutes, until lightly brown, then put the pork aside on a rack.
SECOND FRY: Increase the oil temp to 390 degrees. Now, you're gong to fry the pork cubes about 1 1/2 minutes. Set the cubes aside on a rack.
Make the Sauce: Mix all ingredients except the water. Put the cornstarch in a little bowl, and set it aside to make a slurry with a little bit of the water.
Start the Stir Fry: Put a little oil in the wok, and heat it until it is almost smoking. Add the onions and bell peppers, cook them a bit, then add the garlic and ginger. Stir constantly. The pineapple comes next and when it is heated through, then add the PORK. Stir!
Add the sauce. When it is hot, add the slurry and let the sauce thicken. Serve this immediately so that the pork doesn't get soggy. It will stay crispy about five minutes. Serve with white rice on the side!
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