Classic Sweet and Sour Pork with Steamed Jasmine Rice

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Sweet and Sour Pork

1. Cut the 1½ lb pork shoulder into 1-inch cubes, pat dry, and season with ½ teaspoon kosher salt and ¼ teaspoon white pepper. 5 min
2. In a bowl, whisk together ¼ cup cornstarch, ¼ cup all-purpose flour, 1 beaten egg, and 3 tablespoons water into a smooth batter, then toss the pork cubes in the batter until fully coated. 5 min
3. Cut the red bell pepper, green bell pepper, and yellow onion into 1-inch pieces and wedges; drain the 20 oz can of pineapple chunks, reserving ⅓ cup of the juice; mince the 3 garlic cloves and grate 1 teaspoon fresh ginger. 7 min
4. In a small bowl, whisk together ⅓ cup ketchup, ¼ cup rice vinegar, 2 tablespoons soy sauce, 3 tablespoons granulated sugar, and ⅓ cup reserved pineapple juice until the sugar dissolves; stir in the remaining ¼ cup cornstarch and set aside. 4 min
5. Heat 2 cups vegetable oil in a deep skillet or wok over medium-high until it reaches 350°F (a drop of batter should sizzle immediately). 4 min
6. Timing-sensitive step. Fry the battered pork in two batches, 4–5 minutes per batch, turning occasionally, until golden and cooked through; transfer to a paper-towel-lined plate. 10 min
7. Timing-sensitive step. Carefully pour off all but 2 tablespoons of oil from the pan, then stir-fry the garlic and ginger over high heat for 30 seconds, add the bell peppers and onion and stir-fry for 3 minutes until just tender-crisp. 4 min
8. Timing-sensitive step. Add the pineapple chunks to the pan, pour in the sauce mixture, and stir constantly over medium-high heat for 2 minutes until the sauce thickens and coats everything. 3 min
9. Add the fried pork back to the pan, drizzle with 1 teaspoon sesame oil, and toss to coat everything evenly in the sauce; serve immediately. 2 min

Steamed Jasmine Ricebase

1. Rinse 1½ cups jasmine rice in a fine-mesh strainer under cold water, swishing until the water runs clear. 3 min
2. Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan; bring to a boil over high heat, then reduce to the lowest setting, cover tightly, and cook for 15 minutes. 18 min
3. Remove the pan from heat and let the rice steam, covered and undisturbed, for 10 minutes. 10 min
4. Fluff the rice with a fork and serve alongside the sweet and sour pork.