Crackle-Coated Sweet and Sour Pork

By Sprig Originals ✓ · cooked up in Sprig

Cubes of well-marbled pork shoulder get a quick soy-and-wine marinade, a dry cornstarch-and-egg batter, and a double fry that leaves them shattering-crisp. The glossy pineapple-pepper sauce is built separately and tossed in only at the very last second, so the coating stays crunchy instead of turning into the soggy, gluey version most takeout ends up as.

Ingredients

• 1 1/2 lb boneless pork shoulder, cut into 1-inch cubes
• 1 tbsp Shaoxing wine (or dry sherry)
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp kosher salt
• 1/4 tsp white pepper
• 1 large egg

• 3/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp kosher salt
• 6 cups neutral oil for frying (peanut, canola, or vegetable)

• 1/2 cup pineapple juice (drained from the can)
• 1/3 cup rice vinegar
• 1/3 cup packed light brown sugar
• 3 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tbsp cornstarch mixed with 2 tbsp cold water

• 1 tbsp neutral oil
• 1 medium red bell pepper, cut into 1-inch pieces
• 1 medium green bell pepper, cut into 1-inch pieces
• 1/2 medium yellow onion, cut into 1-inch petals
• 2 cloves garlic, thinly sliced
• 1 1/2 cups pineapple chunks, well drained (canned in juice, or fresh)
• 2 scallions, sliced on the bias
• 1 tsp toasted sesame seeds
• Steamed jasmine rice, for serving

Instructions

1. Trim the pork shoulder of any thick surface fat but leave the internal marbling — it keeps the cubes juicy through two fries. Cut into even 1-inch cubes and put them in a bowl with the Shaoxing wine, 1 tbsp soy sauce, sesame oil, ginger, 1/2 tsp salt, and white pepper. Toss, then mix in the egg until every cube is slick. Marinate 20 minutes at room temperature (or up to 4 hours refrigerated).
2. Whisk the sauce: in a small saucepan combine pineapple juice, rice vinegar, brown sugar, ketchup, 1 tbsp soy sauce, and Worcestershire. Bring to a simmer over medium heat, stir in the cornstarch slurry, and cook 30–45 seconds until glossy and just thick enough to coat a spoon. Pull it off the heat and set aside — it will be added at the very end.
3. In a wide bowl, stir together the cornstarch, flour, baking powder, and 1/2 tsp salt. Lift the pork out of the marinade a few pieces at a time (let excess drip off) and press each cube into the dry mix, packing it on firmly. Set the coated cubes on a wire rack in a single layer. Let them sit 10 minutes so the coating hydrates and grips.
4. Pour the frying oil into a heavy Dutch oven to a depth of about 2 inches and heat over medium-high to 325°F on a probe or deep-fry thermometer. Fry the pork in 3 batches, 4–5 minutes per batch, turning occasionally, until pale gold and cooked through (internal temp 160°F). Don't crowd the pot — keep the oil above 300°F. Drain on the wire rack.
5. Raise the oil to 375°F. Return all the pork to the pot in 2 batches and fry a second time for 60–90 seconds per batch, until deep golden and audibly crisp. Drain on the rack and season with a pinch of salt. Do not cover the pork — steam is the enemy.
6. While the oil cools, heat 1 tbsp oil in a large skillet or wok over high heat until shimmering. Add the bell peppers and onion and stir-fry 90 seconds — you want blistered edges and a raw snap left in the center. Add the garlic and pineapple chunks and stir-fry 30 seconds more.
7. Pour the reserved sauce into the pan and bring it to a hard bubble, about 30 seconds, stirring to coat the vegetables. Kill the heat.
8. Add the fried pork and toss for no more than 15–20 seconds — just enough to lacquer every piece. Slide it onto a platter immediately, scatter with scallions and sesame seeds, and serve with steamed jasmine rice while the coating is still loud.

Chef's tips

Nutrition (per serving, estimated)

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