Pineapple Sweet and Sour Pork
A vibrant Shandong dish featuring a striking red-and-green color contrast, with a balanced sweet-and-sour flavor that is rich yet never greasy.
Ingredients
Fatty pork (diced)
300 g
Pineapple (cut into chunks)
150 g
Flour
30 g
Starch
50 g
Baking powder
4 g
Bok choy leaves (shredded and fried into vegetable floss)
150 g
Tomato sauce
25 g
White vinegar
40 g
Sugar
50 g
Oil
50 g
Salt
3 g
Ginger juice
a pinch
Egg yolk
1
Instructions
1
Step 1
Cut the fatty pork into 1.5 cm cubes. Cut the pineapple into chunks. Combine the flour, dry starch, and baking powder together, then add the egg yolk and a small amount of water. Add the pork cubes and toss until evenly coated.
2
Step 2
Shred the bok choy leaves into fine strips and fry them in hot oil until dry to make vegetable floss. Heat oil in a wok to medium-hot (about 50-60% hot), then fry the battered pork cubes until golden and crispy. Remove and arrange on a serving plate.
3
Step 3
Leave a little oil in the wok, add the tomato sauce and stir-fry briefly, then add the ginger juice, white vinegar, sugar, salt, and water, and mix well. Thicken with a cornstarch slurry, add the pineapple, drizzle with a little bright oil, and transfer to the plate with the sweet and sour pork. Surround the dish with the vegetable floss to serve.
