Sweet and sour pork

Ingredients

For 2 people

• 12 oz boneless pork shoulder, trimmed and cut into 1-inch pieces
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 large egg
• 1/3 cup cornstarch
• 1/4 cup all-purpose flour
• 3 tbsp neutral oil
• 1 cup canned pineapple chunks, drained
• 4 oz red bell pepper, sliced
• 3 oz yellow onion, sliced
• 1 tsp minced garlic
• 1 tsp minced ginger
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 2 tbsp packed light brown sugar
• 2 tbsp low-sodium soy sauce
• 3 tbsp water
• 1 tbsp cornstarch

Method

1. Mix the batter and coat the porkIn a medium bowl, toss the 12 oz pork with 1/2 tsp kosher salt and 1/4 tsp black pepper. Add 1 large egg and stir until the pieces are lightly slicked. Sprinkle in 1/3 cup cornstarch and 1/4 cup flour, then fold until every piece is evenly coated and a shaggy, sticky crust forms. Let it sit 10 minutes so the coating hydrates and clings better during frying.
2. Fry the pork in batchesSet a 12-inch skillet over medium-high heat and add 3 tbsp neutral oil. When the oil shimmers, fry half the pork in a single layer for 3 to 4 minutes, turning occasionally, until deep golden and nearly cooked through. Transfer to a paper-towel-lined plate and repeat with the remaining pork, adding a little more oil only if the pan looks dry. Do not crowd the pan or the crust will soften instead of browning well.
3. Prep the vegetables and aromaticsPour off all but about 1 tbsp oil from the skillet, leaving the browned bits behind. Keep the pan over medium heat. Add 3 oz sliced onion and 4 oz sliced red bell pepper and cook for 2 minutes, stirring often, until the edges start to soften but the vegetables still have some bite. Add 1 tsp minced garlic and 1 tsp minced ginger and cook for 30 seconds, just until fragrant.
4. Build the sweet-and-sour sauceIn a small bowl, whisk together 1/2 cup rice vinegar, 1/4 cup ketchup, 2 tbsp brown sugar, 2 tbsp low-sodium soy sauce, and 1 tbsp water. Pour the mixture into the skillet with the vegetables and bring it to a lively simmer, scraping up the browned bits. Add 1 cup drained pineapple chunks and simmer for 1 minute so the fruit warms and the sauce turns glossy.
5. Thicken the sauce smoothlyStir 1 tbsp cornstarch with 2 tbsp water in a separate cup until completely smooth. While the skillet is simmering, drizzle in half the slurry and stir for 20 to 30 seconds. Add the rest only if the sauce still looks thin after it returns to a bubble. The finished sauce should coat the back of a spoon and leave a clear trail when stirred.
6. Finish the pork in the sauceAdd the fried pork and any juices back to the skillet. Toss for 1 to 2 minutes over medium heat until the pieces are coated and the thickest piece reaches 145°F. If the sauce seems too tight, loosen it with 1 to 2 tsp water. If it seems too loose, simmer 30 seconds longer before serving.
7. Rest briefly and check the balanceTurn off the heat and let the pan sit for 2 minutes so the sauce settles and the coating stops steaming as much. Taste the sauce and adjust only if needed: a little more ketchup or sugar will soften sharpness, while a small splash of vinegar will make it brighter.
8. Serve immediatelyPile the sweet and sour pork onto warm plates and spoon the sauce over the top. Serve right away while the vegetables are bright and the coating still has some texture, knowing the sauce will soften it quickly. Store leftovers in the refrigerator within 2 hours and reheat to 165°F before serving again.