👨‍🍳 Instrucciones

1. 1

   Marinate the pork ribs with Shaoxing wine, soy sauce, salt, and white pepper for at least 15 minutes.

   ⏱️ 15 minutes
2. 2

   In a bowl, whisk the egg and then add it to the marinated pork. Mix well to coat.

   💡 Consejos de Profesional: Ensure the pork is evenly coated with the egg mixture.
3. 3

   Dredge the pork pieces in cornstarch, ensuring each piece is well-coated. Shake off excess.

   💡 Consejos de Profesional: Double-coating can result in extra crispiness.
4. 4

   Heat about 2 inches of vegetable oil in a wok or deep pot to 170°C (340°F). Fry the pork ribs in batches until golden brown and cooked through.

   ⏱️ 5-7 minutes per batch

   💡 Consejos de Profesional: Do not overcrowd the wok, as this will lower the oil temperature and result in greasy pork.
5. 5

   Remove the fried pork ribs and drain on paper towels. Set aside.

   💡 Consejos de Profesional: You can re-fry the ribs for a second time for extra crispiness.
6. 6

   In a clean wok or pan, stir-fry the pineapple chunks, bell peppers, and onion until slightly softened.

   ⏱️ 2-3 minutes
7. 7

   In a small bowl, whisk together ketchup, rice vinegar, sugar, and water for the sauce.

   💡 Consejos de Profesional: Adjust sugar and vinegar to your preferred sweetness and tanginess.
8. 8

   Pour the sauce mixture into the wok with the vegetables. Bring to a simmer.

   ⏱️ 1 minute
9. 9

   Add the cornstarch slurry to thicken the sauce. Stir until the sauce coats the back of a spoon.

   ⏱️ 30 seconds
10. 10

    Return the fried pork ribs to the wok and toss quickly to coat them evenly with the sweet and sour sauce.

    ⏱️ 1 minute

    💡 Consejos de Profesional: Toss quickly to maintain the crispiness of the pork.
11. 11

    Serve immediately.

    💡 Consejos de Profesional: Best served hot with steamed rice.