Empty My Fridge
Crispy Fried Pork Bites You’ll Crave!
Ingredientes
- Pork shoulder1 ½ lb
- Salt¼ colher de chá
- White pepper
- Vinho de Shaoxing1 colher de sopa
- Egg1
- Cornstarch1 xícara + 1 colher de sopa
- Vegetable oil4 xícaras + 1 colher de sopa
- Ketchup4 colheres de sopa
- Rice wine vinegar1 colher de sopa
- Sugar2 colheres de sopa
- Onion½
- Bell pepper1
- Pineapple½ xícara
Modo de preparo
- Combine the pork with the salt, white pepper, Shaoxing wine and egg white, and mix until evenly coated.
- Whisk together the water, ketchup, rice vinegar, sugar and salt until smooth.
- Coat the pork with half the cornstarch, rest for about 5 minutes, then coat again with the remaining cornstarch.
- Heat the oil in a pot over high heat to 350°F (177°C). Fry the pork in batches for about 3 minutes until cooked through. Remove.
- Raise the oil to 375°F (191°C). Fry the pork again for about 1 minute until golden and crispy.
- In a wok over high heat, stir-fry the onion and bell peppers for about 30 seconds, then remove.
- Reduce the heat to medium. Add the sauce and the cornstarch slurry, and stir until thickened.
- Return the vegetables and pork to the wok, add the pineapple, and toss until evenly coated.
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