Ingredients
Scale
Pork
- 200g pork shoulder, thinly sliced
- Pinch of salt
- 1/4 tsp Black pepper
- 1 tsp chicken bouillon powder
- 3 cloves garlic, crushed
- 1 tsp soy sauce
- 1 tsp sesame oil
Batter
- 1/2 cup potato starch
- 1 cup water
- 1 tbsp vegetable oil
Sauce
- 1/2 cup pineapple juice
- 3 tbsp white vinegar
- 3 tbsp sugar
- 1/4 cup water
- 2 tsp potato starch
- 3 tbsp water
Instructions
- Marinate the pork by mixing the thinly sliced pork shoulder with a pinch of salt, black pepper, chicken bouillon powder, crushed garlic, soy sauce, and sesame oil. Let it marinate for at least 20 minutes.
- Prepare the batter by combining potato starch with 1 cup of water. Let it sit for 10 minutes until the starch settles at the bottom.
- Drain off the water carefully, leaving only the starchy paste. Stir in 1 tablespoon of vegetable oil to form a smooth batter.
- Heat enough oil in the wok for deep-frying. Ensure the oil is hot enough before frying.
- Coat each slice of marinated pork in the batter.
- Fry the pork pieces in batches in the wok until golden brown and crispy, about 5-7 minutes. Remove and drain on a paper towel-lined plate. Set aside.
- Carefully remove most of the oil from the wok, leaving about 1-2 tablespoons of oil. Add pineapple juice, white vinegar, sugar, and 1/4 cup of water to the wok. Stir and bring the mixture to a simmer over medium heat.
- In a small bowl, mix 2 teaspoons of potato starch with 3 tablespoons of water to create a slurry.
- Slowly add the slurry to the sauce in the wok while stirring continuously. Cook for 1-2 minutes until the sauce thickens and becomes glossy.
- Serve the crispy fried pork with the sweet and sour sauce from the wok poured over, or serve the sauce on the side for dipping.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Pork
- Method: Intermediate
- Cuisine: Korean
Nutrition
- Serving Size:
- Calories: 602
- Sugar: 29.1 g
- Sodium: 1500.9 mg
- Fat: 20.8 g
- Carbohydrates: 72.4 g
- Fiber: 1.1 g
- Protein: 30.9 g
- Cholesterol: 87.9 mg