Sobre esta receta

Un clásico favorito de comida para llevar chino-americana hecho en casa — piezas de cerdo dorado y crujiente tossadas en una salsa agridulce vibrante y brillante con pimientos coloridos, cebolla y piña. Esta receta bien probada entrega ese equilibrio perfecto de ácido y dulce con un crujido satisfactorio, cada vez.

Instrucciones

1. 1

   In a mixing bowl, combine the pork shoulder cubes with soy sauce, Shaoxing wine, garlic powder, and white pepper. Toss well to coat and let marinate for at least 15 minutes at room temperature (or up to 2 hours in the fridge).

2. 2

   In a small mixing bowl, whisk together the ketchup, rice vinegar, granulated sugar, soy sauce, and pineapple juice until the sugar dissolves. In a separate tiny mixing bowl, stir the cornstarch and 2 tablespoons of cold water together until smooth to make a slurry. Set both aside.

3. 3

   In a large mixing bowl, whisk together the cornstarch, all-purpose flour, baking powder, and salt. Add the beaten egg and cold water and stir until a smooth, thick batter forms. It should coat the back of a spoon. Add the marinated pork shoulder and toss until every piece is fully coated.

4. 4

   Pour the frying neutral oil into a deep heavy-bottomed pot or wok and heat over ^[medium-high heat] until it reaches ![350°F]. Use a meat thermometer for accuracy — the right temperature is key to a crispy, non-greasy crust.

5. 5

   Working in 2–3 batches to avoid crowding, carefully lower the battered pork shoulder pieces into the hot oil using tongs or a slotted spoon. Fry for 4–5 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack or paper-towel-lined plate. Repeat with remaining batches, letting the oil return to ![350°F] between each batch.

6. 6

   Once all pork shoulder is fried, increase the oil to ![375°F] and fry all the pork shoulder together for a second time for 60–90 seconds until extra crispy and deep golden. This double-fry is the secret to long-lasting crunch. Drain and set aside.

7. 7

   In a large wok or skillet, heat 1 tablespoon of neutral oil over ^[high heat] until shimmering. Add the garlic and stir-fry for 30 seconds until fragrant. Add the yellow onion and red bell pepper and green bell pepper and stir-fry for 2–3 minutes until slightly softened but still crisp.

8. 8

   Pour the sweet and sour sauce into the wok and bring to a simmer over ^[medium-high heat]. Give the cornstarch slurry a quick stir and pour it in. Stir constantly for 1–2 minutes until the sauce thickens and turns glossy. Add the pineapple chunks and stir to combine.

9. 9

   Add the double-fried pork shoulder to the wok and toss quickly to coat everything in the sauce. Work fast — you want to serve immediately to preserve the crunch. Taste and adjust with a splash more rice vinegar for tang or a pinch of granulated sugar for sweetness.

10. 10

    Spoon the sweet and sour pork shoulder over white rice. Garnish with sliced green onions and sesame seeds if desired. Serve immediately.