Sweet and Sour Pork

Ingredients

• 600 g pork shoulder, cut into 2 cm cubes
• 40 g cornstarch
• 60 ml vegetable oil, divided
• 150 g fresh pineapple, cut into 2 cm chunks
• 1 red bell pepper, seeded and cut into 2 cm squares
• 1 white onion, cut into 2 cm squares
• 3 garlic cloves, minced
• 15 g fresh ginger, minced
• 120 ml pineapple juice
• 60 ml rice vinegar
• 45 ml soy sauce
• 30 g caster sugar
• 15 ml sesame oil
• 10 g white pepper, freshly ground
• 15 g red chili flakes
• 30 ml chicken stock

Method

1. 1
   Toss pork cubes with cornstarch and white pepper; set aside for 5 minutes.
2. 2
   Heat 30 ml oil in a wok over high heat until smoking; working in batches, sear pork for 2 minutes per side until deeply browned, then set aside.
3. 3
   Add remaining 30 ml oil to wok; stir-fry garlic and ginger for 30 seconds until fragrant.
4. 4
   Return pork to wok, add onion and bell pepper, stir-fry for 2 minutes until vegetables begin to soften.
5. 5
   Whisk together pineapple juice, vinegar, soy sauce, sugar, and stock; pour into wok and bring to a rolling simmer.
6. 6
   Add pineapple chunks and chili flakes; simmer for 4 minutes, stirring occasionally, until sauce thickens and coats the back of a spoon.
7. 7
   Drizzle with sesame oil, toss to coat evenly; serve immediately over steamed white rice.