Ingredients:

Velveting (optional)
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Use 1 tsp baking soda per 1/2 cup water. Stir together and use. Remember to rinse off before seasoning the pork.


Season the pork
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1 1/2 - 2 lb pork shoulder chops, rinsed with vinegar and cool water then trim all or some of the fat*

1 tbsp Soy sauce

1 tbsp Chinese cooking wine (Shaoxing) This was mixed into the soy sauce

1/4 tsp Ginger powder

1 tsp Onion powder

1/2 tsp Garlic Powder

Black pepper

1/2 tsp Chinese 5 spice (optional)

1 Egg

3 tbsps Cornstarch**



Coat the pork
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1/2 - 3/4 cup Cornstarch


Fry the pork
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Oil for deepfrying***


Sweet and Sour Sauce
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1 tbsp canola oil

1 1/2 tsp finely minced ginger

Red onion diced

Bell peppers diced

1/2 cup Ketchup

1/4 cup Sugar

2 tbsps Rice/Apple Cider Vinegar

3/4 - 1 cup Pineapple Juice

2 tsps Soy Sauce

Sesame seed oil to taste(optional)

⬇️⬇️⬇️⬇️⬇️⬇️⬇️

*Pork tender loin is tender so you may skip the tenderizing steps if you like

** Allpurpose flour is fine but Cornstarch yields better crispness

***Double frying the pork gives an amazingly crispy coating. You may do 350F for both times you fry it or increase to 370F for the second fry. If you cut the pork really tiny, please fry for less time. Usually total 4 minutes works.
Suggestion ⬇️
350F for 2 - 3 minutes
370F for 40 - 60 seconds

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