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Recipe details are AI-generated from the video and may contain errors — for reference only.
Wash, deseed, and cut 50g red bell pepper into small pieces; cut 50g onion into small pieces and separate the layers; cut 100g pineapple into small chunks.
Watch out
If onion causes eye irritation, soak it briefly in ice water first
hold the knife firmly when cutting bell peppers to prevent slipping
Wash knife, cutting board, and hands thoroughly after handling raw pork to prevent cross-contamination.
Slice 250g pork hind leg into thick slices, pound uniformly with the back of a knife to tenderize, then cut into ~2cm cubes.
Watch out
Pound with even pressure
cutting into 2cm cubes ensures a crispy outside and tender inside when deep-fried
Take 1 small piece of pineapple (~15g) and chop finely into a paste to use as a natural tenderizing enzyme.
Watch out
Chop pineapple as finely as possible so enzymes can effectively penetrate and tenderize pork fibers.
In a bowl, combine minced pineapple and pork cubes. Add 1 tsp soy sauce, 1 tsp rice wine, a pinch of white pepper, and 1 tbsp beaten egg. Massage well until fully absorbed, then mix in 1 tsp cornstarch until smooth. Marinate for 10 minutes.
Watch out
Do not marinate longer than 10 minutes
pineapple enzymes will break down protein excessively, making the meat mushy
In a separate bowl, mix 2 tbsp sugar, 2 tbsp white vinegar, 2 tbsp ketchup, and 1 tbsp water until sugar dissolves and sauce is uniform.
Watch out
Pre-mix the sauce so you can pour it quickly into the hot pan without burning the ingredients.
Place ~60g cornstarch in a bowl. Coat marinated pork cubes thoroughly, then squeeze each piece firmly in your palm to consolidate the coating.
Watch out
Squeeze the coated pork firmly in your palm
otherwise, the starch coating will peel off during frying
Maintain a safe distance during deep frying to avoid hot oil splashes.
Heat 600ml oil to 150°C. Reduce to low heat and add pork in 2 batches. Do not stir for the first minute until set. Fry for 4–5 minutes on low heat, gently moving them, until golden brown and cooked through. Drain on a wire mesh.
local_fire_departmentLow heat, about 4 to 5 minutesWatch out
Do not stir pork during the first minute
stirring too early will cause the wet coating to break off
Heat 2 tsp oil in a pan. Add onion and red bell pepper, stir-fry on high heat for 30 seconds. Add pineapple chunks and stir-fry for another 20 seconds.
local_fire_departmentHigh heat, about 50 secondsWatch out
Stir-fry quickly on high heat
overcooking will make the vegetables soft and watery
Pour in the pre-mixed sauce and bring to a boil over low heat. Turn to high heat and stir while pouring in cornstarch slurry (1/2 tsp cornstarch + 1/2 tsp water) until thick and glossy. Add fried pork and toss quickly for 15 seconds.
local_fire_departmentHigh heat, about 35 secondsWatch out
Toss pork quickly and briefly
cooking too long in sauce will soften the crispy coating
Drizzle 1 tsp sesame oil, stir-fry on high heat for 10 seconds for shine and aroma, turn off heat, and plate to serve.
local_fire_departmentHigh heat, about 10 secondsWatch out
Be careful of heat when plating
serve immediately while piping hot for best crispiness
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