Hong Kong Sweet and Sour Pork
Three different frying processes and a coating of potato starch are what give cubed pork loin its crispy texture. Bell peppers, fresh chiles, pineapple, garlic, green onions, and a basic sauce are added to it.
Whisk together the soy sauce sugar 2 teaspoons potato starch sesame oil and black pepper in a large bowl.
Mix the pork into the marinade and turn until all the pork is covered.
Allow to rest for 15 minutes.
To make the sauce whisk together the water vinegar ketchup 1/4 cup sugar salt 2 teaspoons potato starch and red food coloring in a separate bowl.
Set aside.
Dip the pork pieces in the beaten egg then dredge in the 1 cup potato starch.
Use your hand to press the starch onto the pork assuring a consistent coating.
Heat the peanut oil in a wok over medium-high heat to a temperature of 375 degrees F (190 degrees C).