Sweet and Sour Pork

Ingredients

• •2 whole large eggs
• •¼ cup cornstarch
• •¼ cup all-purpose flour
• •1 pound boneless pork loin
• •3 tablespoons water
• •2 tablespoons ketchup
• •2 tablespoons pineapple juice
• •1½ tablespoons cider vinegar
• •1 tablespoon Worcestershire sauce
• •1 tablespoon soy sauce
• •2 tablespoons sugar
• •2 cups peanut or vegetable oil
• •1 tablespoon minced garlic
• •1 teaspoon minced fresh ginger
• •1 cup pineapple chunks
• •1 piece Instant-read oil thermometer

Cooking Instructions

1. 1.

   1. Prepare the batter: In a medium bowl, stir together the eggs, cornstarch, and flour. The batter should be liquidy enough to coat the pork. If the batter looks too dry, add 1 to 2 tablespoons of water and stir again. Add the pork and stir gently to coat. Let stand at room temperature for 10 minutes.

   10 min

2. 2.

   2. Prepare the sauce: In a small bowl, stir together the water, ketchup, pineapple juice, cider vinegar, Worcestershire sauce, soy sauce, and sugar until the sugar is dissolved. Set aside.

   5 min

3. 3.

   3. Heat the peanut oil in a wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of pork cubes and 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. Remove any excess bits of batter from the oil with a slotted spoon or fine-mesh strainer. Continue frying the rest of the pork.

   15 min

4. 4.

   4. Transfer the oil to a heat-proof container. (It will take about 1 hour to fully cool, after which you can transfer it to a container with a tight lid to dispose of it.) Wipe up any food remains in the wok with paper towels, being careful not to touch the metal directly with your hands.

   5 min

5. 5.

   5. Heat the remaining 1 tablespoon oil in the wok or a skillet over medium-high heat. Add the garlic and ginger and stir-fry until just aromatic, about 20 seconds. Add the pineapple and the sauce and stir to coat the vegetables. Let the sauce simmer for 2 to 3 minutes to allow the pineapple to become tender (about 1 minute for canned pineapple). Return pork to the wok and toss until well coated with the sauce. Transfer to a plate and serve.

   5 min