Sweet and Sour Pork, Filipino-Chinese Style

Method

1. Mix pork with its tablespoon of soy sauce and refrigerate for 20 minutes. Meanwhile combine pineapple juice, vinegar, sugar, ketchup and the sauce soy sauce in a jug. Prepare the vegetables and keep the cornstarch slurry separate.
2. Beat the egg into the marinated pork. Mix the coating cornstarch and flour in a shallow dish, then coat the pieces individually, pressing on a thin even layer. Let them stand for 5 minutes while the oil heats; discard leftover raw-pork coating afterwards.
3. Heat oil to 170°C in a deep heavy pan no more than half full. Fry the pork in three batches for about 4–5 minutes each, turning gently. A cut test piece must be cooked through; use a thermometer to check at least 71°C for this small-piece recipe. Drain on a rack.
4. For a crisper finish, bring the oil to 185°C and refry the cooked pork in small batches for 30–45 seconds. Watch constantly and remove as soon as crisp. Skip this second fry if the coating is already well browned; do not burn it for extra crunch.
5. In a clean wok, heat 1 tablespoon of the frying oil. Stir-fry onion and pepper for 1–2 minutes, then add pineapple and the jug of sauce. Bring to a simmer, taste a cooled spoonful and adjust with a little water if exceptionally sharp.
6. Stir the slurry again, add about two-thirds and boil for 30–60 seconds. Add the rest only if necessary. The sauce should glaze a spoon, not become jelly. Switch off the heat and fold in the pork for 10–15 seconds, coating it as lightly as possible.
7. Serve immediately. For delayed serving, keep pork and sauce separate and combine only at the table. Refrigerate leftovers within 2 hours and use within 3 days; reheat to 74°C. The coating will soften after storage, even though the dish remains useful as a sauced meal.