Marinate the Pork

Start by cutting your pork into bite-sized cubes. You can use pork shoulder or pork scotch—both work great.

Marinate the pork with baking soda, soy sauce, and a pinch of salt. This marination step is important because it tenderizes the pork and helps it soak in those rich flavors. Let it sit for 30 minutes to an hour.

Coat the Pork

After marinating, we’re going to coat the pork in cornstarch to give it that crispy texture.

Add an egg white to the pork and toss it to coat. Then, add cornstarch and mix it all together. The cornstarch will start to absorb the juices from the pork, creating a sticky coating.

Let it rest for about 5 minutes so the cornstarch can set and stick to the pork.

Double Fry the Pork

The key to crispy pork is double frying. Yes, it’s worth it!

Heat your vegetable oil to 180°C/350°F and fry the pork in batches for about 3 minutes until it’s golden. Drain on paper towels.

Now, for the second fry: Increase the oil temperature to 200°C/390°F and fry the pork for another 1-2 minutes until it’s deep golden brown and extra crispy.

Place the crispy pork on a wire rack to keep it crisp and avoid sogginess.

Make the Sweet and Sour Sauce

While the pork is frying, let’s whip up the sweet and sour sauce.

In a small bowl, mix apple cider vinegar, pineapple juice, ketchup, brown sugar, soy sauce, and cornstarch.

Heat this mixture in a saucepan over medium heat and bring to a simmer until it thickens. You want it to be glossy and just thick enough to coat the pork.

Stir-Fry the Vegetables

In a large pan or wok, heat a bit of oil over medium-high heat. Add your onions and bell peppers and stir-fry them for about 2 minutes until they’re tender but still have a little crunch.

Bring it All Together

Once the vegetables are done, pour the sweet and sour sauce into the pan with the veggies. Bring it to a boil and let it thicken for a minute or two. Then, add in the crispy pork and pineapple chunks. Toss everything together, making sure the pork is fully coated in that gorgeous sauce.