Small bubbles began to form in the generous amount of oil in the wok. As soon as the oil was warm, Jiang Qiuqiu poured in the diced pork butt.
The flour and egg wash coating the pork solidified in the hot oil. A moment later, the meat turned a pale yellow.
The aroma of the frying meat filled the air.
Then, Jiang Qiuqiu used a slotted spoon to lift the fried pieces of pork out of the oil.
"Unlike the fried pork I've made before, today's meat has a softer, more tender texture. If you're aiming for extra crispiness, you can double-fry it once the oil is hotter."
With the fried pork ready, it was time for the most crucial step in determining the taste of the Pineapple Sweet and Sour Pork—making the sweet and sour sauce.
The sweet and sour flavor of the Pineapple Sweet and Sour Pork comes not only from the pineapple but also from vinegar, white sugar, and ketchup. These diverse flavors combine to create a completely unique taste.
