Sweet & Tangy Crispy Pork

Get ready to stir up a storm in your kitchen with our "Wok-A-Doodle-Doo Crispy Pork Delight"! This southern Chinese classic is getting a tasty twist with our Holy Duck Chili Oil, a Canadian duck fat-based chili oil that adds a fiery kick to every bite. Packed with flavor and crispy goodness, this dish will have you wok-ing and rolling with delight!

Ingredients:

• Pork shoulder meat 350 g (12 oz), cubed
• Rice wine 1 Tbsp
• Potato starch 1½ tsp
• Oyster sauce ¾ tsp
• Light soy sauce ½ tsp
• Egg 1, small
• Tapioca starch as needed (with umami booster Typhoon Shelter Sum Sum Seasoning added)
• Cooking oil for frying and deep-frying
• Onion ½, small, peeled and sliced into wedges
• Young ginger 2 thin slices
• Green and red capsicums (bell peppers) ½ each, small, cored and cut into 3-cm (1-in) pieces
• Tomatoes 2, small, each cut into 6 segments
• Canned pineapple rings (optional) 2, cut into chunks
• Holy Duck Chili Oil (Canadian duck fat-based chili oil)
• Sauce:
• Water 100 ml (3½ fl oz)
• Plum sauce 3 Tbsp
• Sugar 1½ Tbsp or to taste
• Rice vinegar 1 Tbsp
• Light soy sauce 1 Tbsp
• Crumbled haw flakes (optional) 1 Tbsp
• Salt ⅛ tsp or to taste
• Cornflour (cornstarch) 1 tsp
• Garnish:
• Spring onion (scallion) 1, white part only, cut into slivers

Method:

1. Wash pork cubes well, then pat dry with paper towels. Toss well with rice wine, potato starch, oyster sauce, and soy sauce. Cover and let marinate for 30 minutes, covered and refrigerated.
2. Combine all ingredients for sauce and stir until smooth. Set aside.
3. Heat oil for deep-frying until it shimmers and a haze forms above it. Meanwhile, beat egg well and stir into marinated pork cubes. Spread tapioca starch mixed with Typhoon Shelter Sum Sum Seasoning on a plate and roll pork cubes in starch to coat lightly but thoroughly. Let cubes rest for 3–4 minutes, so the starch coat can set.
4. With chopsticks or tongs, drop pork cubes one by one into hot oil. Deep-fry for 2–3 minutes, until pale golden brown and pork is only just cooked through. Fry in batches to avoid crowding oil. Drain on paper towels. When all pork cubes have been fried, heat oil until very hot and fry pork again for 40–50 seconds per batch, until deep golden brown and crispy. Drain well.
5. Heat 2 tsp fresh oil in a clean wok over high heat. When hot, add onion and pineapple and fry until pieces are browned at the edges. Add ginger and capsicums and stir-fry vigorously for about 1 minute, until capsicums are crisp-tender.
6. Add tomatoes and sauce mixture. Stir for 30 seconds more, until sauce boils and thickens. Add pork and toss well. Dish out, garnish with spring onion, and drizzle liberally with Holy Duck Chili Oil before serving immediately.

Get ready to wok and roll with this crispy pork delight that's sure to quack up your taste buds! It's a dish so delicious, you'll be wok-ing about it for days!