Sweet and Sour Pork with Pineapple

Cut and drain the pineapple; deseed and cut both peppers. Mix the ketchup, sugar, vinegar, remaining 1 tsp soy sauce, 5 g cornstarch and 75 ml water until smooth.

Lift out the pork, leaving any free liquid behind. Coat each piece with the remaining 65 g cornstarch, press lightly and shake off excess. The coating should cling without runny batter.

Add enough oil to submerge the pork, keeping the pan no more than half full. Heat to about 170–180°C. Fry in uncrowded batches for about 3–4 minutes, until light golden and cooked through. Drain on a rack.

Add enough oil to submerge the pork, keeping the pan no more than half full. Heat to about 170–180°C. Fry in uncrowded batches for about 3–4 minutes, until light golden and cooked through. Drain on a rack.

Raise the oil to about 190–200°C. Fry again in batches for 30–60 seconds until golden with a firm crisp crust, then drain. The pork is already cooked; keep this fry brief to avoid drying it out.

Safely remove the frying oil, leaving about 1 tsp in the wok. Stir-fry the peppers over medium-high heat for about 1 minute until bright and lightly softened. Stir the sauce again, add it and simmer for 1–2 minutes until a spatula briefly leaves a path.

Add the drained pineapple and toss for about 20–30 seconds to warm it. Add the fried pork and toss for about 10–15 seconds, just until lightly coated. Turn off the heat, plate and serve immediately.