Sweet and sour pork

Blot pork dry and cut evenly small pieces without rinsing raw meat. Mix with marinade salt, cover and refrigerate for 20 min. Clean raw-meat equipment before using it for vegetables.

Wash and cut green pepper and drain and cut pineapple. Mix ketchup, vinegar, garlic, soy, sauce starch, sugar, sauce salt and sauce water until free of starch lumps.

Coat pork evenly in coating starch and shake off excess. Heat frying oil in a dry deep pan to about 175°C using an oil thermometer, with generous headroom. Do not heat until smoking or allow water into the oil.

Lower pork carefully with a metal slotted spoon without crowding, maintain about 175°C and set a 5 min first check. Lift out the largest piece and check its center is at least 63°C; return to cook if needed. Never measure meat temperature while submerged in oil.

Once oil returns to about 175°C, return cooked pork in batches and set a 1 min check. Remove to a rack when golden and crisp. Do not overheat for a darker color. Turn off the frying heat and leave oil to cool safely.

In a separate pan, add the sauce oil and re-stirred sauce. Bring to a bubbling, lightly thickened state over medium. Add pepper and pineapple, then set a 2 min check once bubbling resumes, stopping when pepper is slightly tender.

Toss fried pork briefly through the sauce, remove from heat and set a 3 min safety rest before eating. Coat the pieces lightly; excess sauce need not all be plated.