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1
Slice the pork shoulder into thin pieces.
2
Season the sliced pork with ginger and salt, then refrigerate.
3
Make a batter by mixing 1 cup cornstarch with water (about 3 cups). The mixture should be thick and heavy. Let it rest for about 1.5 hours until slightly thickened.
4
Soak wood ear mushrooms for crispiness and drain; halve the shiitake mushrooms.
5
Heat 4 cups of vegetable oil in a deep pan.
6
Mix the pork with 2 tablespoons of salt to dry the surface, helping the batter adhere. This prevents oil splattering.
7
Stir 2 eggs into the batter until combined. Add shiitake mushrooms. The batter will settle at the bottom, so stir again before frying each batch.
8
Deep-fry the pork and mushrooms in batches until golden brown, about 5-6 minutes over medium-high heat. Drain on paper towels. Note: double-frying makes the pork extra crispy—you can freeze the fried pork and fry it again later.
9
Prepare sauce ingredients: slice onion, mushrooms, apple, cucumber, and pineapple into small pieces.
10
Mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
11
Heat 1 teaspoon oil in a pan and stir-fry the onion, mushroom, and carrot until fragrant.
12
Add the apple, then season with sugar, 2 tablespoons white vinegar, 1 teaspoon soy sauce, and 1 teaspoon salt. Mix well and bring to a simmer.
13
While the sauce simmers, re-fry the pork pieces a second time until even crispier.
14
Pour the cornstarch slurry into the sauce to thicken it. Remove from heat and add pineapple, cucumber, and sesame oil.
15
Plate the fried pork and pour the hot sweet and sour sauce with fruits and vegetables over it.
PrimedTableBETA
