Sweet & Sour Pork

Method12 steps

1. 1

   Prepare the Ingredients

   食材预处理

   Wash the pork shoulder (100g), then pat dry with kitchen paper. Cut the pork into pieces slightly smaller than the desired final size.

   将梅头猪肉（100 克）洗净，然后用厨房纸抹干水份，将猪肉切成比想要的成品小一圈的大小。

   ⏱5 min

   • 💡 Patting dry prevents oil splatter during frying.抹干水分是为了防止炸的时候溅油
   
2. 2

   Marinate the Pork

   腌制猪肉

   Marinate the pork shoulder with salt (1/2 tsp) for 20 minutes.

   用盐（1/2 茶匙）腌制梅头猪肉 20 分钟。

   ⏱20 min

   • 💡 Marinating helps the meat absorb more flavour.腌制能让肉质更入味
   
3. 3

   Cut the Green Bell Pepper

   切配青椒

   Chop the green bell pepper (25g).

   将青椒（25 克）切碎。

   ⏱1 min

   • 💡 Cutting into diamond shapes looks more appealing.切成菱形块状视觉效果更佳
   
4. 4

   Cut the Pineapple

   切配菠萝

   Cut the pineapple slices (75g) into pieces.

   将菠萝片（75 克）切件。

   ⏱1 min

   • 💡 Keep the pineapple pieces the same size as the pork.菠萝的大小应与肉块保持一致
   
5. 5

   Make the Sauce

   调制酱汁

   In a bowl, combine tomato ketchup (4 tbsp), white vinegar (2 tsp), minced garlic (1 tbsp), light soy sauce (1/2 tsp), cornstarch (2 1/2 tsp), granulated sugar (2 tbsp), salt (1/4 tsp), and water (200ml). Stir until well combined.

   在碗中加入茄汁（4 汤匙）﹑白醋（2 茶匙）﹑蒜蓉（1 汤匙）﹑生抽（½ 茶匙）﹑生粉（2½ 茶匙）﹑白砂糖（2 汤匙）﹑盐（¼ 茶匙）和水（200 毫升），拌匀成酱汁。

   ⏱2 min

   • 💡 Stir thoroughly to ensure the cornstarch is fully dissolved.搅拌均匀，确保生粉没有沉淀
   
6. 6

   Coat with Cornstarch

   挂粉

   Toss the pork shoulder pieces in cornstarch (6 tbsp).

   将梅头猪肉粒沾上生粉（6 汤匙）。

   ⏱3 min

   • 💡 Coat each piece evenly with cornstarch and shake off any excess.每一块肉都要均匀裹上生粉，拍掉多余的浮粉
   
7. 7

   Heat the Oil

   热油

   Heat oil (500ml) over medium heat.

   加入油（500 毫升）中火加热。

   ⏱5 min

   • 💡 When small bubbles form around a chopstick dipped in the oil, the temperature is right.筷子放入油中冒小泡即表示油温合适
   
8. 8

   First Fry

   初炸

   Fry the pork shoulder pieces over medium heat for 5 minutes, then remove.

   将梅头猪肉粒放至锅里中火炸 5 分钟，然后盛起。

   ⏱5 min

   • 💡 The first fry cooks the meat through.初炸是为了把肉炸熟
   
9. 9

   Second Fry

   复炸

   Return the pork shoulder pieces to the oil and deep fry over high heat for 1 minute.

   加入梅头猪肉粒，再大火翻炸 1 分钟。

   ⏱1 min

   • 💡 The second fry removes excess oil and makes the exterior extra crispy.复炸能逼出多余油脂，使表皮更酥脆
   
10. 10

    Simmer the Sauce

    熬制酱汁

    Add oil (1 tsp) and the sauce, then heat over medium heat for 3 minutes.

    加入油（1 茶匙）和酱汁，中火加热 3 分钟。

    ⏱3 min

    • 💡 Heat until the sauce thickens and coats the back of a spoon.加热至酱汁变得浓稠挂勺
    
11. 11

    Add the Vegetables

    加入配菜

    Add the green bell pepper and pineapple, then heat over high heat for 2 minutes.

    加入青椒和菠萝，大火加热 2 分钟。

    ⏱2 min

    • 💡 Stir-fry quickly over high heat to keep the green bell pepper bright green.大火快速翻炒，保持青椒的翠绿
    
12. 12

    Final Toss

    最后拌匀

    Toss the fried pork shoulder pieces with the sauce and serve.

    将已炸好的梅头猪肉粒与酱汁拌匀即可。

    ⏱30 sec

    • 💡 Work quickly to prevent the exterior from softening by absorbing too much moisture.动作要快，防止肉块外皮因吸收过多水分而变软