Crispiest Sweet & Sour Pork

Ingredients

• 1400 g pork sizzle steak(400g)
• 21 teaspoon salt(6g)
• 3250 g potato starch(250g)
• 47 tablespoon water(105g)
• 51 tablespoon oil(14g)
• 60.5 cup sugar(100g)
• 74 tablespoon Chinese rice vinegar(60g)
• 81 teaspoon soy sauce(5g)
• 91 teaspoon cornstarch(3g)
• 102 scallion whites(20g)
• 1110 g ginger(10g)
• 1230 g carrot(30g)
• 132 clove garlic(8g)
• 1410 g cilantro(10g)

Instructions

1. 1Add enough water to the potato starch to just cover it. Mix and let it settle, then pour off the excess water.
2. 2Lightly pound the pork sizzle steak, cut into bite-sized pieces, and rinse to remove excess blood. Squeeze dry.
3. 3Add 1/2 teaspoon salt to the pork and mix for about 1 minute until slightly sticky.
4. 4Combine sugar, Chinese rice vinegar, soy sauce, 1/2 teaspoon salt, and cornstarch in a bowl to make the sauce. Set aside.
5. 5Add the pork pieces into the settled potato starch. Drizzle in 3–4 tablespoons water and 1 tablespoon oil. Mix until each piece is coated with a thin layer.
6. 6Heat oil in a wok or deep pan to 180°C. Fry the pork pieces for 2–3 minutes until the coating sets. Remove.
7. 7Increase oil temperature to 200°C and fry the pork again for 30 seconds. Remove.
8. 8Increase oil temperature to 220°C and fry the pork a third time until lightly golden and crispy. Remove and set aside.
9. 9Pour out most of the oil, leaving a thin layer in the wok.
10. 10Add the sauce to the wok and cook over medium-high heat, stirring constantly, until it bubbles vigorously.
11. 11Return the crispy pork to the wok. Spoon the sauce over to coat the pork.
12. 12Add the scallion whites, ginger, carrot, garlic, and cilantro. Toss quickly and serve immediately.