Crispy Sweet and Sour Pork

Remove the seeds and stems from 1/2 red bell pepper and 1/2 green bell pepper, wash thoroughly, and chop into bite-sized triangular pieces for later use.

Rinse 350g pork shoulder steak and thoroughly pat dry with paper towels. Cut into strips first, then cut into bite-sized cubes about 1.5 inches by 1 inch (approx. 3.5cm x 2.5cm).

Add 1 tbsp soy sauce, 1/6 tsp salt, 1/2 tsp sugar, and 1/6 tsp ground pepper to the pork cubes and massage well; then add 1/2 beaten egg and mix until coated. Let marinate for about 5 minutes until the pork surface becomes sticky and smooth.

Pour 60g cornstarch and 60g potato starch onto a flat plate and mix well to make the coating flour mix; in a small bowl, beat the remaining 1.5 eggs until smooth and set aside.

Use the double-coating method: roll each marinated pork cube in the mixed flour first, then dip into the egg liquid, and roll in the flour mixture a second time. Shake off excess dry flour and arrange on a plate until all pork cubes are evenly coated with a thick batter layer.

Pour 500ml cooking oil into a small deep saucepan and heat over medium heat. Test oil heat by inserting a wooden chopstick until steady tiny bubbles form around it, or drop a pinch of batter in until it immediately floats up.

Maintain medium heat and place pork cubes into the hot oil one by one, shaking off excess flour. Deep fry for about 9 minutes until the batter turns pale golden and sets. Test with a bamboo skewer: when it easily pierces through the center of the pork, scoop them out.

Scoop out the fried pork cubes and spread them on a wide tray. Let rest and cool down for at least 5 minutes to allow internal moisture and steam to dissipate until the surface cools slightly.

Reheat the oil over high heat until very hot with active bubbles on the surface. Return all rested pork cubes to the hot oil and re-fry over high heat for 1 to 2 minutes to force out excess oil, until the batter crust turns deep golden brown and extra crispy. Scoop out immediately onto paper towels to drain oil, then turn off the heat.

Heat a frying pan with 1 tsp cooking oil, add chopped red and green bell peppers, and stir-fry over high heat for 30 seconds until glossy and fragrant, then transfer to a plate.

Add 1 tsp cooking oil to a clean pan over medium-low heat and fry 1 tbsp tomato purée until fragrant. Pour in the mixture of 6 tbsp white vinegar and 2 tbsp water, then add 3 tbsp sugar, 2 tbsp ketchup, and 1/6 tsp salt. Bring to a simmer and taste-test. Stir in starch slurry made from 10g starch (approx. 2 tsp) mixed with 1 tbsp water until the sauce thickens and coats the spatula glossy, then turn heat to low.

Keep heat on low, add the double-fried pork cubes, stir-fried bell peppers, and 3 diced pineapple slices into the bubbling sweet and sour sauce. Toss quickly with a spatula until every piece of meat and ingredient is evenly glazed with glossy sweet and sour sauce, then plate immediately.