Korean-Chinese sweet and sour pork, pan-fried in a crisp potato starch batter and served with a tangy bell pepper sauce.

Ingredients

For the pork

• ½ lb pork loin chops
• 2 cloves garlic, minced
• Salt and pepper
• 4 Tbsp potato starch
• 1 cup water
• Neutral oil, for pan-frying

For the sauce

• 2 Tbsp sugar
• 2 Tbsp vinegar
• ½ Tbsp soy sauce
• ½ cup water
• ¼ bell pepper, finely diced
• 2 Tbsp cornstarch slurry

Instructions

1. Stir the potato starch into the 1 cup of water and set it aside so the starch settles to the bottom.
2. Cut the pork into bite-sized pieces and season with salt, pepper and the garlic.
3. Pour off the water from the starch, keeping the thick starch at the bottom.
4. Scoop the starch into the pork and mix until every piece is coated.
5. Heat oil in a pan and spread the battered pork out in one layer.
6. Flatten it with a spatula and cook until the bottom is crispy.
7. Flip, press down again and cook until both sides are golden brown.
8. While the pork cooks, combine the sugar, vinegar, soy sauce, water and bell pepper in a small pot and bring to a boil.
9. Stir in the cornstarch slurry and cook until the sauce is thick.
10. Serve the pork with the sauce.

Notes & substitutions

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