Ingredients
- Pork shoulder – 500g
- Red/Yellow bell peppers – As needed
- Potato starch – Ample amount
- White pepper – To taste
- Salt – To taste
- Egg – 1
- Ketchup packets – 4 (approx. 8 tbsp)
- Sugar – To preference
- White vinegar – 1 tbsp
- Water – As needed
- Cornstarch – For thickening
- Light soy sauce – 2 tbsp
Steps
- Cut pork into 1-inch cubes. Dice bell peppers.
- Marinate pork: Mix with egg, white pepper, salt.
- Generously coat with potato starch (Must fully adhere!).
- Deep-fry pork until floating (approx 3 mins). Remove.
- Double-fry: Return to hot oil for 1 minute until crisp.
- Sauce: 2 tbsp soy sauce + 8 tbsp ketchup + sugar + 1 tbsp vinegar + water + salt. Taste-adjust.
- Stir-fry bell peppers in oil over medium heat.
- Pour sauce into wok, bring to simmer.
- Add fried pork, toss to coat.
- Thicken: Mix cornstarch with water, stir into wok until glaze forms.
- Toss until sauce clings to pork. Serve hot.
Pro Tip
The magic lies in:
Double-frying + Generous coating = Crispy texture that stays crunchy even sauced!
