Hong Kong Sweet and Sour Pork

Recipe View In a large bowl, whisk together the soy sauce, 0.125 teaspoon sugar, 2 teaspoons potato starch, sesame oil, and black pepper. (2 minutes)

Recipe View Add the pork to the marinade, ensuring all pieces are well coated. Let it rest for at least 15 minutes. (15 minutes)

Recipe View In a separate bowl, prepare the sweet and sour sauce by whisking together the water, vinegar, ketchup, 0.25 cup sugar, salt, 2 teaspoons potato starch, and red food coloring. Set aside. (3 minutes)

Recipe View Dip each marinated pork piece in the beaten egg, then thoroughly dredge in the 1 cup of potato starch, pressing to ensure a consistent coating. (10 minutes)

Recipe View Heat the peanut oil in a wok over medium-high heat until it reaches 375 degrees F (190 degrees C). (5 minutes)

Recipe View Fry the pork pieces in the hot oil until golden brown and crisp, about 4 to 5 minutes. Remove from the oil and drain. (5 minutes)

Recipe View Increase the heat slightly and return the drained pork to the hot oil for a second fry of about 30 seconds to enhance the crispiness. Remove and drain again. (1 minute)

Recipe View Pour off all but 1 tablespoon of oil from the wok. (1 minute)

Recipe View Heat the remaining tablespoon of oil in the wok over medium heat. Stir-fry the green bell pepper, cayenne pepper, pineapple, garlic, and green onion for about 5 minutes until slightly softened. (5 minutes)

Recipe View Pour in the sweet and sour sauce and stir continuously until it thickens, about 2 minutes. (2 minutes)

Recipe View Add the fried pork to the wok and toss to coat each piece evenly with the sauce. (1 minute)

Recipe View Remove from heat and serve immediately. Enjoy! (1 minute)