Kung Pao Pork


Ingredients
PorkRump250 grams, freshPineapple2 slices,Green Pepper1 piece,Red Pepper1 piece,Egg1, 15 ml of cooking wine, 5 grams of salt,
SugarVinegarSauce:Tomato sauce50 ml,White vinegar15 ml,Brown sugar.5 gram salt, 60 ml of water starch


Steps
1.PorkWash and remove the skin, cut into half-centimeter thick, 3 centimeter long pieces, then mix with 5 grams of salt, cooking wine, egg, 30 ml of water starch, marinate for 15 minutes.Cut pineapple into small cubes, green and red peppers into small cubes, set aside;
2. Heat oil to four-fifths hot, deep-fry the pork pieces until golden yellow, drain and remove; then raise the heat to eight-tenths hot, re-fry the pork pieces once more, then drain.
3. In a wok, add a small amount of oil and heat over medium-low fire, stir fry tomato sauce until red oil is released, then add brown sugar, white vinegar, salt, make sweet and sour sauce, finally pour in water starch to thicken, add pineapple cubes and mix well.
4. Quickly add the pork pieces and green and red peppers, mix and serve immediately.

Tips:
When you can't get pineapples, this dish can also be made withcannedpineapple, which has a slightly sweeter taste but not bitter, so reduce the amount of sugar or increase the white vinegar.Soak fresh pineapple in salty water for 20 minutes before cooking or eating to destroy the pineapple enzyme;
The final braising process must be quick; the pork pieces should remain crispy after they are served out, so the seasoning sauce should be tasted and thickened properly before adding the meat. If you add ingredients one by one with seasonings, the meat will easily become soft.
Try to use pork that is evenly fat-marbled, as frying it twice will release some moisture; using alllean meatwill make the meat too tough.