Name: Sweet and Sour Pork
Prep time: 60 min
Cook time: 15 min
Total time: 1155 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500 g pork shoulder, cut into 2 cm cubes; 0.5 onion, finely grated; 1 tsp garlic, finely grated; 1 tsp ginger, finely grated; 0.5 tsp bicarbonate of soda; 2 tsp cornflour; 2 tbsp light soy sauce; 5 tbsp cornflour (to mix in); 80 g cornflour (for dredging); 700 ml vegetable oil (for deep-frying, about 2.5 cm deep); 85 g sugar; 100 ml apple cider vinegar; 4 tbsp pineapple juice (from the can); 4 tbsp ketchup; 0.5 tsp Worcestershire sauce; 1 tbsp light soy sauce; 1 tsp oyster sauce; 5 tsp cornflour; 120 ml water; 1 tbsp oil (for frying); 1 clove garlic, finely chopped; 2 tsp ginger, finely chopped; 1 medium onion, cut into 2.5 cm pieces; 0.5 red pepper, cut into 2.5 cm pieces; 0.5 green pepper, cut into 2.5 cm pieces; 200 g canned pineapple chunks (in their own juice)

Preparation

Mix the meat with the onion, garlic, ginger, bicarbonate of soda, 2 tsp cornflour and soy sauce, and marinate in the fridge for 18 to 24 hours.
Preheat the oven to 80 °C and place a rack on a baking tray to keep the fried meat warm. Stir together all the sauce ingredients except the water, then stir in the water last.
Mix the 5 tbsp cornflour into the marinated meat and leave for 5 minutes until the mixture turns sticky. Then dredge the cubes one by one in the remaining cornflour and shake off the excess.
Heat the oil in a deep pan to 180 °C. Fry the meat in several batches without overcrowding the pan, 3 minutes each, until pale golden, and drain on the rack.
Heat the oil to 200 °C and fry the meat a second time in two batches, 1.5 minutes each, until deep golden brown and crisp. Keep warm in the oven.
Heat the oil for the vegetables in a very large frying pan over a high heat. Stir the garlic, ginger and onion for 1.5 minutes, then add the peppers and cook for 2 minutes.
Pour in the sauce with the pineapple chunks and boil vigorously over a high heat for 2 minutes, until it is thick enough to leave a brief trail on the bottom of the pan when you draw a spoon through it.
Add the meat, toss vigorously for only about 10 seconds and serve immediately. The coating stays crisp for only about 5 minutes.

Drink with it

White wine · excellent match
Riesling feinherb or Spätlese halbtrocken
Residual sweetness and acidity mirror the sweet and sour sauce, and the yellow fruit of the Riesling goes hand in hand with the pineapple.
Which wine pairs with food? A simple approach to choosing
Pale lager · excellent match
Pilsner or pale lager, ice cold
Carbonation and a fine bitterness cleanse the palate of the fat from the twice-fried coating and balance the sweetness of the sauce.
Pils or Helles: What's the Difference?
Rosé · good match
Fruity rosé with a touch of residual sweetness, chilled
Red fruit suits the ketchup and pepper, and the acidity keeps the fried food fresh.
White rum · good match
White rum as a highball with soda and lime
The sugarcane fruit meets the pineapple, while soda and lime wash away the frying fat.
White or dark rum: what does the color really tell you?

Preparation

Mix the meat with the onion, garlic, ginger, bicarbonate of soda, 2 tsp cornflour and soy sauce, and marinate in the fridge for 18 to 24 hours.

Preheat the oven to 80 °C and place a rack on a baking tray to keep the fried meat warm. Stir together all the sauce ingredients except the water, then stir in the water last.

Mix the 5 tbsp cornflour into the marinated meat and leave for 5 minutes until the mixture turns sticky. Then dredge the cubes one by one in the remaining cornflour and shake off the excess.

Heat the oil in a deep pan to 180 °C. Fry the meat in several batches without overcrowding the pan, 3 minutes each, until pale golden, and drain on the rack.

Heat the oil to 200 °C and fry the meat a second time in two batches, 1.5 minutes each, until deep golden brown and crisp. Keep warm in the oven.

Heat the oil for the vegetables in a very large frying pan over a high heat. Stir the garlic, ginger and onion for 1.5 minutes, then add the peppers and cook for 2 minutes.

Pour in the sauce with the pineapple chunks and boil vigorously over a high heat for 2 minutes, until it is thick enough to leave a brief trail on the bottom of the pan when you draw a spoon through it.

Add the meat, toss vigorously for only about 10 seconds and serve immediately. The coating stays crisp for only about 5 minutes.

Drink with it

White wine · excellent match

Riesling feinherb or Spätlese halbtrocken

Residual sweetness and acidity mirror the sweet and sour sauce, and the yellow fruit of the Riesling goes hand in hand with the pineapple.

Which wine pairs with food? A simple approach to choosing

Pale lager · excellent match

Pilsner or pale lager, ice cold

Carbonation and a fine bitterness cleanse the palate of the fat from the twice-fried coating and balance the sweetness of the sauce.

Pils or Helles: What's the Difference?

Rosé · good match

Fruity rosé with a touch of residual sweetness, chilled

Red fruit suits the ketchup and pepper, and the acidity keeps the fried food fresh.

White rum · good match

White rum as a highball with soda and lime

The sugarcane fruit meets the pineapple, while soda and lime wash away the frying fat.

White or dark rum: what does the color really tell you?

Sweet and Sour Pork

Preparation

Drink with it

Riesling feinherb or Spätlese halbtrocken

Pilsner or pale lager, ice cold

Fruity rosé with a touch of residual sweetness, chilled

White rum as a highball with soda and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry

Sweet and Sour Pork

Preparation

Drink with it

Riesling feinherb or Spätlese halbtrocken

Pilsner or pale lager, ice cold

Fruity rosé with a touch of residual sweetness, chilled

White rum as a highball with soda and lime

This pairs well too.

Alsatian Flammkuchen (tarte flambée)

Butter Chicken

Chicken Gyros with Tzatziki

Chicken Katsu Curry