Sweet and Sour Pork

Steps

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1. 1
   Cut the pork belly into approximately 2 cm bite-sized pieces, keeping in mind that each piece should be a comfortable single mouthful when using chopsticks.
   ≈0:53
2. 2
   Place the pork pieces in a bowl, add beaten egg, soy sauce and Shaoxing wine, mix well and let stand for about 10 minutes.
   ≈1:43
3. 3
   Prepare the sweet and sour sauce by combining chicken stock, soy sauce, Shaoxing wine, vinegar, sugar, tomato ketchup and ginger juice. Grate the ginger and squeeze out the juice only, discarding the solids.
   ≈5:04
4. 4
   Cut the red capsicum, red onion and carrot into bite-sized pieces; set the garlic aside separately.
   ≈2:46
5. 5
   If using fresh pineapple, cut off both ends, then peel away the skin by slicing downward. Follow the pattern of the pineapple eyes and make angled cuts to remove them. Cut the pineapple into wedges or chunks; optionally trim the tougher core from the center.
   ≈3:39
6. 6
   Remove the marinated pork from the egg mixture and coat thoroughly with cornstarch.
   ≈6:09
7. 7
   In a pot of hot oil, blanch each vegetable separately—onions, carrots and capsicum—until just tender with a slight crisp, being careful not to overcook them. This process is called oil blanching.
   ≈7:31
8. 8
   In the same oil, deep fry the pork in batches until golden brown, then remove and drain.
   ≈8:17
9. 9
   Add a small amount of oil to the wok and stir-fry the garlic until fragrant, taking care not to let it brown too much.
   ≈9:02
10. 10
    Pour in the sweet and sour sauce and simmer until it thickens slightly and becomes glossy, reducing the liquid enough so it won't become too sticky when tossing with the other ingredients.
    ≈9:10
11. 11
    Add the fried pork, blanched vegetables, fresh pineapple and tomato to the sauce, then toss everything together gently to combine.
    ≈10:03