Sweet and Sour Pork
ACTIVE TIME: 1 hour
TOTAL TIME: 9 hours 12 minutes
Yield: 4 to 6 servings
- 2/3 cup soy sauce
- 2 teaspoons minced garlic
- 1 tablespoon minced ginger
- 1/4 cup flour, plus seasoned flour for dredging
- 1/4 cup cornstarch
- 1 pound pork butt, cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- Vegetable oil, for frying
- 1 cup ketchup
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 fluid ounce honey
- 1 tablespoon vegetable oil
- 1/2 tablespoon sesame oil
- 1/3 cup large diced Vidalia onion
- 1/3 cup large diced celery
- 1/3 cup carrots, sliced 1/4-inch thick, on a bias
- 1/3 cup large diced red bell pepper
- 1/3 cup large diced green bell pepper
- 1 cup fresh pineapple, cut into 1-inch cubes
In a large, non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan, heat 1 inch of oil to 350ºF. Fry the pork in batches until golden brown. Drain on paper towels. Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan, heat the vegetable and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.