Entree: Pitcairn – Northern Culinary Region – Sweet and Sour Pork (Stir-fried pork in a tangy-sweet fruit-forward sauce with vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) pork shoulder, cut into 1-inch (2.5 cm) cubes
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) black pepper
- 1/2 cup (60 g) cornstarch
- 2 large eggs, beaten
- 1/2 cup (120 ml) vegetable oil for frying
- 1 tbsp (15 ml) vegetable oil for stir-frying
- 1 medium red bell pepper, sliced (about 6 oz / 170 g)
- 1 medium green bell pepper, sliced (about 6 oz / 170 g)
- 1 medium yellow onion, cut into wedges (about 6 oz / 170 g)
- 1 cup (165 g) fresh pineapple chunks or canned drained pineapple
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) grated fresh ginger
- 1/3 cup (80 ml) ketchup
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (55 g) brown sugar, packed
- 2 tbsp (30 ml) soy sauce
- 1/3 cup (80 ml) pineapple juice (reserved from canned pineapple or fresh)
- 2 tbsp (16 g) cornstarch mixed with 3 tbsp (45 ml) cold water to make a slurry
- 2 green onions, sliced (about 20 g)
- Cooked white rice, for serving

Instructions

1. Pat the pork cubes dry and season with salt and pepper. Toss the pork with 1/2 cup (60 g) cornstarch until evenly coated, then dip briefly in the beaten eggs to adhere.
2. Heat 1/2 cup (120 ml) vegetable oil in a heavy skillet or wok over medium-high heat until shimmering. Fry the coated pork in batches until golden brown and cooked through, about 4–5 minutes per batch. Drain on paper towels.
3. In a separate bowl, whisk together ketchup, rice vinegar, brown sugar, soy sauce, and pineapple juice until smooth; set the sauce aside.
4. Wipe most of the frying oil from the wok, leaving about 1 tbsp (15 ml). Add 1 tbsp (15 ml) vegetable oil if needed and heat over medium-high. Add garlic and ginger and stir-fry 30 seconds until fragrant.
5. Add onion and bell peppers and stir-fry 2–3 minutes until beginning to soften but still crisp. Add pineapple chunks and cook 1 minute more.
6. Return the fried pork to the wok and pour in the reserved sauce. Bring to a simmer, then stir in the cornstarch slurry to thicken. Cook 1–2 minutes until the sauce is glossy and coats the pork and vegetables.
7. Stir in sliced green onions, adjust seasoning if needed, and remove from heat. Serve immediately over cooked white rice.