Prep time: 30 min | Cook time: 30 min | Servings: 4
A great and tasting sweet and sour pork with pineapple, a big classic in Chinese Cantonese food.
This main dishes can be found in every Chinese buffet in Europe and US. But in Shanghai, this featured dish is not everywhere, only in Cantonese restaurant in fact. I love that dish, the pineapple gives an extra kick of flavor, it is sweet and sour based on ketchup sauce and not that complicated than you expected. You should definitely have a try, it looks like a lot of work but it’s easier than you think it is. After that, you wouldn’t go to the restaurant anymore just to eat that dish.
For the pork
500 grs of pork shoulder or pork loin
2 tsp of soy sauce
1 tsp of ginger juice
2 tsp of oyster sauce
2 tsp of Shaoxing wine (rice wine)
1/2 red pepper
1/4 fresh pineapple
45 grs of flour
20 grs of cornstarch
1/2 tsp of instant powder
1 tbsp of water
Cut the pork into pieces of 2 to 3 cm, marinate the pork with the soy sauce, the oyster sauce, the rice wine and the ginger juice. Set aside during 15 minutes.
Mix all the ingredients for the sauce.
Cut the vegetable in pieces.
In a bowl mix the flour, the cornstarch, the instant powder. Whisk the egg, add the flour and mix, add a little bit of water, the batter should be liquidy enough to coat the pork. Add the pork and stir gently to coat. Fry until golden brown on the outside and cooked through 4 to 5 minutes. Remove the pork with a slotted spoon and drain on a plate lined with paper towels.
Heat the remaining 1 tablespoon oil in the wok. Add the vegetable, cook until the onion is transparent. Set aside.
In the same wok, cook the sauce until thicken the sauce, add the pork then the vegetable, mix 2 to 3 minutes. Sweet and sour pork with pineapple is done, serve hot with rice.