A classic dish defined by its contrasting textures and flavors. Lean pork is coated in a heavy wet starch batter and double-fried for maximum crispness, then rapidly tossed in a bright, glossy sauce balanced precisely between sugar and black vinegar, without the heavy use of ketchup found in Westernized versions.
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. Toss the pork with Shaoxing wine, a pinch of salt, and white pepper. Let sit 15 mins .
The Batter. Mix the starch and egg white with just enough water to create a thick, sticky batter. Coat the pork pieces completely.
The First . Heat oil to 320°F (160°C). the pork in batches until the coating is set and pale golden (about 4 mins ). Remove and drain. This cooks the meat.
The Second (Crucial). Increase oil heat to 390°F (200°C). Return all the pork to the wok. for 1 minute until deeply golden and intensely crispy. Remove and drain.
The Sauce. Mix sugar, vinegar, soy sauce, and 1 tsp cornstarch with a splash of water.
Combine. Leave 1 tbsp oil in the wok. Quickly the bell peppers. Pour in the sauce mixture; it will bubble and thicken instantly.
Glaze. Immediately toss the crispy pork into the thickened sauce. Toss rapidly to coat, then remove from heat immediately so the crust doesn't become soggy. Serve.
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