Ingredients
300 g fatty pork (about 10 oz), 150 g pineapple (about 5 oz).
Seasonings
30 g all-purpose flour, 50 g cornstarch, 4 g baking powder, 150 g bok choy leaves, 25 g ketchup, 40 g white vinegar, 50 g each of sugar, cornstarch, and oil, 3 g salt, a splash of ginger juice, 1 egg yolk.
Instructions
1. Cut the fatty pork into 1.5 cm (about 1/2 inch) cubes; cut the pineapple into bite-sized chunks. Combine flour, cornstarch, and baking powder, then mix in egg yolks and a small amount of water to form a batter, and toss the pork cubes to coat evenly.
2. Finely shred the bok choy leaves and deep-fry them in hot oil until crispy to make vegetable floss. Heat oil in a wok, and when it reaches 160-170°C (325-340°F), deep-fry the battered pork belly cubes until golden and crispy, then drain and arrange on a serving plate.
3. Leave a small amount of oil in the wok, add ketchup and stir briefly, then add ginger juice, white vinegar, sugar, salt, and water, stirring to combine. Thicken with a cornstarch slurry, add the pineapple, drizzle with oil, and remove from the wok. Serve alongside the sweet and sour pork on a plate, garnished with vegetable floss around the edge. This dish is beautifully colored with red and green accents, offering a sweet and sour flavor that is rich yet not greasy.