1-Step 1: Marinate the Pork Marinate the pork with grated onion, garlic, ginger, baking soda, cornflour, and soy sauce for 18-24 hours if using tougher cuts like pork shoulder or scotch roast. For more tender cuts, 3 hours to overnight works great. The baking soda tenderizes the meat while the cornflour helps create a sticky surface for the coating to adhere to.

2-Step 2: Set Up Your Cooking Station Preheat your oven to 80°C with a rack on a baking tray to keep the pork warm between frying batches. This low temperature keeps the pork crispy without drying it out while you finish the sauce and vegetables. Having this ready beforehand is key to smooth cooking!

3-Step 3: Mix the Sweet and Sour Sauce Combine all sauce ingredients except the water in a bowl, stirring until the sugar and cornflour are fully dissolved. Then add the water and mix well. Set aside until you’re ready to stir-fry.

4-Step 4: Double Dredge the Pork For the double dredge technique, mix 5 tablespoons of cornflour into the marinated pork and let it sit for 5 minutes until sticky. This creates the first layer of coating. Then coat each piece in the remaining 1/2 cup cornflour, shaking off any excess. This double-layer approach is the secret to that restaurant-style crispy coating!

5-Step 5: First Fry at 180°C Heat your oil to 180°C (350°F) in a deep wok or heavy-bottomed pot. Fry the pork in batches for 3 minutes until golden and cooked through. Drain on your prepared oven rack. Don’t overcrowd the pot give each piece room to fry properly for even browning.

6-Step 6: Second Fry at 200°C for Maximum Crispiness Increase the oil temperature to 200°C (390°F). Refry the pork for 1.5 minutes until deep golden and extra crispy. This second fry is what gives you that satisfying crunch that holds up when coated in sauce. Keep the pork warm in the low oven while you prepare the stir-fry.

7-Step 7: Stir-Fry the Vegetables Heat 1 tablespoon of oil in a wok over high heat. Add the chopped garlic, ginger, and onion, stir-frying for about 30 seconds until fragrant. Add the red and green capsicums and cook for 2 minutes you want them tender-crisp with a bit of bite remaining.

8-Step 8: Add Sauce and Pineapple Pour in the prepared sauce and add the pineapple pieces. Simmer for 2 minutes until the sauce thickens and becomes glossy. Give it a stir to make sure the cornflour is evenly distributed and the sauce coats the back of a spoon.

9-Step 9: The Quick Toss Here’s the golden rule: toss the crispy pork in the sauce for just 10 seconds to coat! Any longer and you’ll lose that beautiful crunch. The pork stays crispy for about 5 minutes after saucing, so serve immediately for the best texture experience.

10-Step 10: Serve and Enjoy Serve your homemade sweet and sour pork immediately over steamed rice. The crispy coating will hold up for about 5 minutes, so gather everyone around the table the moment it’s ready.