1-First Step: Start by combining 400g of pork scotch roast, cut into 2 cm cubes, with 1/2 finely grated onion, 1 tsp finely grated garlic, 1 tsp finely grated ginger, 3/8 tsp baking soda, 2 tsp cornflour/cornstarch, and 2 tbsp light soy sauce in a bowl. Mix well and let it marinate for 18 to 24 hours in the fridge; for tender cuts, you can shorten this to 3 hours. This step ensures the pork absorbs flavors and stays juicy, making your sweet and sour pork extra tender.

2-Second Step: Preheat your oven to 80°C while the pork marinates. This keeps the fried pork warm later, preventing it from getting soggy. If you’re adapting for dietary needs, like using a leaner cut, this marinating time helps maintain moisture without adding extra fat.

3-Third Step: In a separate bowl, mix 1/3 cup white sugar, 1/3 cup apple cider vinegar (or 1/4 cup white vinegar), 3 tbsp pineapple juice, 3 tbsp ketchup, 1/2 tsp Worcestershire sauce, 1 tbsp light soy sauce, and 1 tsp oyster sauce. Then, add 1/2 cup water and 4 tsp cornflour/cornstarch to thicken it. Stir until smooth; this creates the tangy sauce that defines sweet and sour pork, and you can adjust for low-sodium options by using less soy sauce.

4-Fourth Step: Take the marinated pork and mix in 5 tbsp cornflour/cornstarch, letting it sit for 5 minutes until it gets sticky. This prepares the pork for coating, enhancing crispiness, which is great for those seeking that restaurant-style sweet and sour pork texture.

5-Fifth Step: Spread 1/2 cup cornflour/cornstarch on a plate and coat each pork piece, shaking off the excess. Heat 2 to 3 cups of vegetable or canola oil to 180°C in a deep pan. Fry the pork in batches for about 3 minutes until golden, then drain on a rack. For a healthier twist, you could pan fry instead of deep frying.

6-Sixth Step: Increase the oil temperature to 200°C and fry the pork again for 1.5 minutes until deep golden and crispy. Transfer to the preheated oven to keep warm. This double frying method reduces oiliness, perfect for diet-conscious individuals enjoying sweet and sour pork.

7-Seventh Step: In a separate pan, heat 1 tbsp oil over medium heat. Add 1 finely chopped garlic clove and 2 tsp finely chopped ginger, stirring for 1.5 minutes. Then, add 1 medium onion cut into 2.5 cm cubes, and cook for another minute. This builds layers of flavor for your sweet and sour pork.

8-Eighth Step: Toss in 1/2 red capsicum and 1/2 green capsicum, both cut into 2.5 cm cubes, and stir for 2 minutes until they’re crisp-tender. For variations, you could add more veggies based on seasonal availability.

9-Ninth Step: Pour in the prepared sweet and sour sauce mixture along with 1 cup pineapple pieces, and simmer for 2 minutes until thickened. Finally, add the fried pork and toss for about 10 seconds to coat evenly. Serve immediately to keep that crispiness, which lasts around 5 minutes ideal for fresh, hot meals.