Entree: Christmas Island – Central Culinary Region – Sweet and Sour Pork (Deep-fried pork pieces tossed in a glossy sweet and tangy sauce with bell peppers and pineapple)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) boneless pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 large egg, approx. 50 g
- 1/2 cup (65 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1/2 tsp (2.5 g) baking powder
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (0.5 g) white pepper
- 1 cup (240 ml) vegetable oil for deep frying
- 1 tbsp (15 ml) vegetable oil for stir-frying
- 1 small onion, cut into wedges
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 green bell pepper, cut into 1-inch (2.5 cm) pieces
- 1 cup (150 g) pineapple chunks, fresh or canned, drained
- 3 tbsp (45 ml) ketchup
- 3 tbsp (45 ml) rice vinegar
- 3 tbsp (45 ml) sugar
- 1 tbsp (15 ml) soy sauce
- 1/3 cup (80 ml) pineapple juice (from canned pineapple or fresh)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 2 green onions, sliced into 1-inch (2.5 cm) pieces
- 1 tsp (5 g) toasted sesame seeds (optional)

Instructions

1. Pat pork cubes dry. In a bowl whisk the egg with 1/4 tsp salt and 1/4 tsp white pepper, toss pork in the egg, then dredge evenly in the cornstarch and flour mixture combined with baking powder.
2. Heat 1 cup (240 ml) vegetable oil in a wok or deep skillet to 350°F (175°C). Fry pork in batches until golden brown and cooked through, about 3–4 minutes per batch. Drain on a wire rack or paper towels.
3. In a small bowl combine ketchup, rice vinegar, sugar, soy sauce, and pineapple juice; stir until sugar dissolves and set aside.
4. Heat 1 tbsp (15 ml) vegetable oil in a large wok over medium-high heat. Stir-fry onion and bell peppers until slightly softened, about 2 minutes.
5. Add pineapple chunks and pour the prepared sauce into the wok; bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens and becomes glossy, about 1 minute.
6. Return fried pork to the wok and toss to coat thoroughly with sauce and vegetables, heating through for 1–2 minutes.
7. Stir in sliced green onions, adjust seasoning with additional salt if needed, and sprinkle with toasted sesame seeds if using.
8. Serve immediately with steamed rice.