Sweet And Sour Pork With Black Vinegar Recipe

Trim fat from the pork and shred or thinly slice across the grain into roughly 5 cm (2 in) strips. Pat dry with paper towel.

In a bowl, combine 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp white pepper, 0.5 tsp salt, 2 tbs cornstarch and 1 egg white. Mix to form a smooth marinade.

Add the shredded pork to the marinade and mix thoroughly so each piece is coated. Refrigerate for at least 20 minutes (up to 1 hour).

While the pork marinates, prepare the batter: in a shallow bowl whisk together 4 tbs all-purpose flour, 4 tbs cornstarch, 0.5 tsp baking powder and 4 tbs cold water until a slightly thick but pourable batter forms. Adjust with a teaspoon of water if too thick.

Heat 700–800 ml neutral oil in a wok or deep pan to 170–180°C (340–350°F). If you don't have a thermometer, test by dropping a little batter—it should sizzle and rise immediately.

Drain excess marinade from the pork pieces, then toss them lightly in a tablespoon of cornstarch (optional) to help batter adhere. Dip each piece into the batter to coat evenly, then carefully add to the hot oil in batches to avoid overcrowding.

Fry the pork until golden and crisp, about 3–4 minutes per batch depending on size. Remove with a slotted spoon to a wire rack or paper towel-lined tray. For extra crispness, fry a second time at 190°C (375°F) for 45–60 seconds, then drain.

If using dried shiitake, rehydrate and slice. For fresh mushrooms, wipe clean and halve or slice to similar thickness.

Heat 1 tbs neutral oil in a wide skillet or wok over medium-high heat. Add the white parts of the sliced spring onions, minced garlic and julienned ginger and stir-fry for 20–30 seconds until fragrant but not browned.

Add the onion wedges and bell peppers and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add the mushrooms and pineapple (if using) and cook another 1–2 minutes until mushrooms are heated through.

In a bowl, whisk together 3 tbs Chinkiang (black) vinegar, 3 tbs ketchup, 2 tbs brown sugar, 1 tbs light soy sauce, 1 tbs rice vinegar (or extra black vinegar) and 120 ml water or stock until the sugar dissolves and the mixture is smooth.

Taste the sauce and adjust balance: add a little more sugar if too tangy, or a splash more black vinegar if you'd like stronger acidity.

Bring the sauce in the skillet/wok to a simmer with the vegetables. Stir the cornstarch slurry (1 tbs cornstarch + 2 tbs cold water) to recombine and pour into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy consistency that coats the back of a spoon.

Add the fried pork to the wok with the thickened sauce and vegetables. Toss gently to coat each piece; do not simmer too long or the coating will sog.

Drizzle 0.5 tsp sesame oil over the dish, toss briefly, then remove from heat. Taste and adjust seasoning with a pinch of salt or an additional 1 tsp sugar or 0.5 tbs black vinegar if needed.

Transfer to a serving plate, sprinkle with sliced green parts of the spring onions and 1 tsp toasted sesame seeds if desired. Serve immediately with steamed rice.