This classic Chinese-inspired dish features tender, crispy-fried pork cubes swimming in a glossy, tangy-sweet sauce studded with vibrant bell peppers and pineapple chunks. The perfect balance of flavors and textures makes this restaurant-quality dish surprisingly simple to prepare at home, delivering impressive results that will have your family asking for seconds.
⏱️60 min
📊Medium
👥4 servings
🍽️Main
meatfamilyquick
Ingredients
800 gpork shoulder or pork belly
2 piecesbell peppers (red and yellow)
200 gfresh pineapple chunks
80 mlrice vinegar
100 gbrown sugar
60 mlsoy sauce
40 gketchup
50 gcornstarch
400 mlvegetable oil for frying
3 piecesgarlic cloves
20 gginger root
120 mlchicken stock
Instructions
1PREPARE THE PORK: Cut the pork shoulder into 2-3 centimeter cubes, ensuring uniform sizing for even cooking. Pat the pork pieces completely dry with paper towels—this is crucial for achieving a crispy, golden exterior when frying. Season generously with salt and white pepper on all sides.
2COAT THE PORK: Place the cornstarch in a shallow bowl and toss the pork cubes in it, coating each piece evenly but lightly. The cornstarch will create a delicate, crispy crust when fried. Shake off any excess cornstarch and set the coated pork aside on a clean plate.
3FRY THE PORK: Heat the vegetable oil in a large wok or deep frying pan to 175°C (350°F). Working in batches to avoid overcrowding, carefully add the pork cubes and fry for 4-5 minutes until they develop a golden-brown, crispy exterior while remaining tender and juicy inside. Transfer the fried pork to a paper towel-lined plate to drain excess oil.
4MAKE THE SAUCE: In a small bowl, whisk together the rice vinegar, brown sugar, soy sauce, ketchup, and chicken stock until the sugar is completely dissolved and the mixture is smooth and well combined. Mince the garlic and ginger finely, keeping them separate for now. This sauce base will be the soul of your dish, providing the perfect sweet-tangy balance.
5PREPARE THE VEGETABLES: Cut the bell peppers into 3-centimeter chunks, removing all seeds and white membranes. If using fresh pineapple, cut it into bite-sized chunks. Have the garlic and ginger minced and ready by your cooking station, as the stir-frying process moves quickly once you begin.
6COOK THE FINAL DISH: Heat 2 tablespoons of oil in the wok over medium-high heat. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant. Add the bell pepper chunks and stir-fry for 2-3 minutes until they are tender-crisp with slight color. Pour in the sauce mixture and bring to a gentle simmer, stirring occasionally for 2 minutes.
7COMBINE AND FINISH: Add the fried pork cubes and pineapple chunks to the simmering sauce, gently folding everything together to ensure even coating. Let it simmer for 3-4 minutes, allowing the flavors to meld together and the sauce to thicken slightly and coat the pork beautifully. The sauce should be glossy, thick enough to cling to the pork, but not too heavy. Taste and adjust seasoning with a touch more vinegar for tang or sugar for sweetness as desired. Serve immediately over steamed white rice or fried rice.