morsels45

morsels45 said

Sweet and sour pork

Properly made it is sharp, not orange. The pineapple is not optional.

Sweet and sour pork
Photo: ProjectManhattan, CC BY-SA 3.0, via Wikimedia Commons. A photo of the dish, not of these exact recipes.

That was somebody else’s answer. Yours takes about twenty seconds: a handful of either-ors, then one dish.

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How to make sweet and sour pork

2 genuinely different takes — a classic, and a faster or lighter route. The same ones the app hands you once you have decided.

Sharp, not orange

40 minutes · serves 4 · Medium

What you need

  • 600g pork shoulder, cubed
  • 1 egg
  • 100g cornflour
  • 1 pepper, 1 onion
  • 200g fresh pineapple
  • Oil for frying
  • For the sauce: 4 tbsp rice vinegar, 3 tbsp ketchup, 3 tbsp sugar, 2 tbsp soy, 1 tsp cornflour

What you do

  1. 1Marinate the pork in the beaten egg, a splash of soy and salt for 20 minutes, then toss it in cornflour until every piece is dry and dusty.
  2. 2Fry at 170C for 4 minutes, rest 5, then again at 190C for 90 seconds. Twice is what keeps it crisp under the sauce.
  3. 3Mix the sauce and taste it cold. It should make you wince slightly — once it hits hot pork it mellows a lot.
  4. 4Stir-fry the pepper and onion hard for 2 minutes, add the pineapple, then the sauce until it thickens and turns glossy.
  5. 5Pork in at the very last second, tossed twice, and served immediately or the crust goes.

With chicken, in the oven

35 minutes · serves 4 · Easy

What you need

  • 600g chicken thighs
  • Cornflour
  • Pepper, onion, pineapple
  • Vinegar, ketchup, sugar, soy

What you do

  1. 1Toss the chicken in cornflour and oil, roast at 220C for 20 minutes.
  2. 2Make the sauce and vegetables in a pan.
  3. 3Chicken folded through at the end.