Sweet & Sour Pork: RELOADED
ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings
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- 1/2 cup low-sodium soy sauce
- 2 tablespoons black vinegar
- 2 teaspoons minced garlic (2 cloves)
- 1 tablespoon minced ginger (2-inch piece)
- 1/2 cup white rice flour, divided
- 1/2 cup cornstarch, divided
- 1/2 teaspoon
Chinese five-spice powder - 1 pound pork butt, trimmed and cut into 1-inch cubes
- 3 cups vegetable oil
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup rice wine vinegar
- 2 tablespoons honey
- 1/2 cup Vidalia onion, large dice
- 1/2 cup carrots, peeled and sliced 1/4-inch thick, on a bias
- 1/2 cup red bell pepper, large dice
- 1/2 cup green bell pepper, large dice
- 1 cup sugar snap peas, strings removed, cut in half on bias
- 1 cup fresh pineapple, cut into 1-inch chunks
- cooked long-grain white rice, for serving
Specialized Hardware
Candy/fry thermometer
11-inch high-sided skillet
spider or slotted spoon
ACTIVE TIME: 30 minutes
TOTAL TIME: 6 hours 30 minutes
Yield: 4 to 6 servings
Procedure
- Combine the soy sauce, black vinegar, garlic, ginger, 1/4 cup of the rice flour, 1/4 cup of the cornstarch, and the five-spice powder in a one-gallon zip-top bag. Seal the bag and squish (yes, that's a technical term), the ingredients to combine. Add the pork to the bag, the re-seal, repeating the squish to coat the pieces. Refrigerate for 6-8 hours.
- Move the pork to a colander or other strainer and leave for 5 minutes to thoroughly drain. Discard the marinade.
- Add 3 cups of oil to an 11-inch high-sided skillet. (It should measure 1/2 inch deep.) Attach a candy/fry thermometer to the pan and bring the oil to 350 F over medium-high heat, adjusting the heat as needed to maintain the temp.
- Combine the remaining rice flour and cornstarch in a shallow bowl or pie pan. Add half of the pork and toss with your hands to thoroughly coat each piece. Transfer the meat to a sheet pan fitted with a wire rack and repeat with the second half of the pork. Rest for 10 minutes to help set the outer coating.
- Carefully place half of the dredged pork into the oil and stir to fully submerge. Fry, stirring occasionally, until browned and crispy, about 3 minutes. Transfer to a paper towel lined plate or sheet pan. Let the oil come back to temp and repeat the process with the second batch of pork.
- Once all the pork has been browned, kill the heat and leave the skillet to cool for a few minutes. Meanwhile, whisk the ketchup, sugar, rice wine vinegar, and honey together in a medium bowl and set aside.
- Carefully drain all but 1 tablespoon of the fry oil from the skillet. (The oil will still be hot, so be sure to use a heatproof bowl or measuring cup.) Place the skillet back over medium heat for 1 minute then add the onion and carrot and cook for 3 minutes, stirring occasionally. Add the bell peppers and snap peas and cook another 2 minutes.
- Return the pork to the skillet along with the pineapple and the sweet/sour sauce, and stir to evenly coat. When the sauce begins to bubble, reduce the heat to medium-low and simmer until slightly thickened, stirring frequently, 4-5 minutes.
- Serve immediately over the rice, or if you prefer, wide egg noodles.
