Sweet and Sour Pork

Steps

• Sauce: Whisk the pineapple juice, vinegar, brown sugar, ketchup, and soy sauce together in a small pan. Dissolve the cornstarch in a splash of water and whisk in. Simmer until thickened, then set aside.
  ⏱ Start 4 min timer
• Coat: Season the pork with salt, then toss thoroughly in the cornstarch, shaking off any excess.
• Fry: Heat the oil in a deep pot or wok to 175°C (350°F). Fry the pork in batches until golden and cooked through, about 63°C internal.
  ⏱ Start 4 min timer

  Tip: Fry hot and fast — the coating is thin and delicate, and it needs the meat to cook through quickly rather than sitting in the oil at a lower temperature for longer.

• Stir-fry: Pour off most of the oil, leaving a spoonful in the pan, and stir-fry the bell pepper until just crisp-tender.
  ⏱ Start 2 min timer
• Finish: Add the pineapple chunks, the fried pork, and the sauce, tossing quickly just to coat everything.
  ⏱ Start 1 min timer

  Tip: This toss should be brief. Cornstarch coating has no gluten to hold it together in liquid, and it starts dissolving the longer it sits in sauce.