Gu Lou Yuk — Sweet & Sour Pork Shoulder with Pineapple

Ingredients

• 1 lb Pork Shoulder, cut into 1-inch cubes
• 1 tbsp Shaoxing wine
• 1 egg, beaten
• ½ cup cornstarch
• 1½ cups Bell Pepper, cut into squares
• 1 cup fresh pineapple chunks
• 3 tbsp rice vinegar
• 3 tbsp ketchup
• 2½ tbsp sugar
• 1 tbsp soy sauce
• 3 cups neutral oil, for frying

Method

1. Toss the Pork Shoulder with Shaoxing wine and a big pinch of salt, then coat in the beaten egg and dredge heavily in cornstarch. Press the starch on and let the pieces sit 5 minutes so the coating hydrates and grips.
2. Heat the oil to 340°F (170°C). Fry the Pork Shoulder in two batches until pale gold and cooked through — pork or chicken should read 160°F (71°C) at the center — about 4 minutes. Drain on a rack.
3. Crank the oil to 375°F (190°C) and fry everything again for 60 seconds. The second fry is what keeps the crust crisp under sauce.
4. Pour off all but a tablespoon of oil. Stir-fry the Bell Pepper 1 minute, add the pineapple, then the vinegar, ketchup, sugar, and soy sauce. Bubble until glossy and syrupy, about 2 minutes.
5. Add the Pork Shoulder, toss twice to coat, and get it to the table before the crust surrenders.