bohemianwanderer – This crispy pork stir-fry with pineapple is a delicious blend of sweet and savory flavors that will wow your taste buds. To begin, choose your preferred protein: pork loin, chicken thigh, or even firm tofu. For this recipe, pork loin or lean shoulder works best. Start by cutting the pork into strips about 1 cm wide. Crush one garlic clove and toss it into a bowl with the pork.
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Add 1 tablespoon of light soy sauce, 1 tablespoon of rice wine (or dry sherry), ½ teaspoon of salt, and a pinch of Chinese five-spice powder (optional). Mix everything well and leave it to marinate for at least 30 minutes. If you have time, you can marinate it in the fridge for longer to deepen the flavors.
While the pork marinates, prepare your vegetables and sauce. Slice 1 onion and 1 green pepper into chunky diamonds, separating the onion layers. Cut 1 mild red chili into rings for some added heat. If you prefer other vegetables, such as mangetout or Tenderstem broccoli, feel free to add them. Just make sure to slice them thinly enough to cook quickly in the stir-fry.
To make the sauce, combine 2 tablespoons of apricot jam and 1 tablespoon of cranberry sauce in a bowl. Add a good squeeze of lemon or lime juice, followed by 25-40g of soft light brown sugar. Stir until the sugar dissolves, then mix in 2½ tablespoons of Chinese red vinegar (or rice vinegar) and 1 tablespoon of light soy sauce. Add 90ml of water and adjust the seasoning to taste. If you like your sauce sweeter, add more sugar. In a separate small bowl, dissolve 1 teaspoon of cornflour (or potato starch) in cold water. This mixture will thicken the sauce later.
How to Cook the Pork, Vegetables, and Sauce
Now, it’s time to cook the pork and prepare the dish. Beat 1 egg in a bowl, then gradually whisk it into 60g of cornflour to make a smooth batter. Season the batter with a pinch of salt. On a separate plate, spread some extra cornflour for coating the pork.
Heat neutral oil in a large wok, frying pan, or deep fryer to 180°C (use a thermometer for accurate results). While the oil heats up, toss the marinated pork with an extra tablespoon of cornflour to coat it. Dip the pork strips into the batter, shake off the excess, and roll them in the cornflour plate to coat evenly.
Fry the pork in the hot oil for 3 minutes, until golden but not too dark. You will fry the pork again later, so aim for a light golden color. Once done, drain the pork on kitchen paper to remove excess oil. Keep the oil warm on low heat while you stir-fry the vegetables and make the sauce.
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In the same wok, heat 1 tablespoon of neutral oil over high heat. Add the onion, green pepper, and chili. Stir-fry the vegetables for a few minutes until they soften. Pour in the prepared sauce mixture and bring it to a boil. Stir in the cornflour-water mixture to thicken the sauce, then add the pineapple chunks. Reduce the heat to low and keep the sauce warm.
Once the sauce is ready, increase the oil temperature to 190°C. Re-fry the pork for just 30 seconds to crisp it up. When the pork is golden brown, drain it and transfer it into the sauce. Toss everything to combine, ensuring the pork is well-coated. Serve your crispy pork stir-fry with egg-fried rice or a side of fresh greens for a complete meal. This dish is a perfect combination of crispy pork, sweet pineapple, and tangy sauce—sure to become a favorite in your recipe collection!
