觀眾最期待食譜!!《菠蘿咕嚕肉》

Ingredients

• 375 g Pork Shoulder (trimmed, cut into bite‑size triangles, pounded lightly)
• 1/3 medium pepper Bell Pepper (sliced into strips)
• 1 small Chili Pepper (sliced, optional for heat)
• 1 stalk Scallion (white part only, sliced)
• 100 g Pineapple (fresh, core removed, cut into chunks)
• 8 pieces Cherry Tomatoes (organic, halved)
• 75 g Rice Vinegar (Shantou style, can substitute white vinegar)
• 112.5 g Ketchup (regular tomato ketchup)
• 75 g Granulated Sugar (for pull‑sugar effect)
• 1 tsp Salted Plum Paste (broken down, optional)
• 30 g Hawthorn (optional, whole tub if available)
• 75 g Maltose Syrup (for glossy texture)
• 1 tsp Worcestershire Sauce
• 2 tsp OK Sauce (Chinese “OK” sauce, similar to oyster sauce)
• 30 g Slab Sugar (about one‑sixth of a slab)
• 1 tbsp Potato Starch (for coating pork; additional 1 tsp for sauce thickening)
• 1 tsp Light Soy Sauce (splash)
• 0.5 tsp Maggi Seasoning (dash)
• 1 pinch White Pepper
• 0.33 large egg Egg (lightly beaten, about one‑third of an egg)
• 500 ml Cooking Oil (neutral oil such as peanut or vegetable for deep‑frying)

Instructions

1. Prepare the Pork

   Trim any excess fat, cut the pork shoulder into bite‑size triangles, pound each piece lightly, rinse, and pat dry with kitchen paper.

   Time: PT10M

2. Season and Coat

   Season pork with a pinch of salt, a splash of light soy sauce, a dash of Maggi seasoning, a pinch of white pepper, and half a beaten egg. Sprinkle 1 tbsp potato starch and toss until evenly coated.

   Time: PT5M

3. Heat Oil

   Fill the wok or deep‑fry pot with about 2‑3 inches of cooking oil and heat to 180°C (350°F).

   Time: PT5M

   Temperature: 180°C

4. First Fry (Flash Fry)

   Working in small batches, add pork pieces and flash‑fry for 10‑20 seconds until the surface just begins to turn golden. Remove with tongs and set aside on paper.

   Time: PT5M

   Temperature: 180°C

5. Second Fry for Crispness

   Raise the oil temperature slightly (190°C) and return the pork for a second fry of 30‑40 seconds until crisp and deep golden. Drain on kitchen paper.

   Time: PT3M

   Temperature: 190°C

6. Prep Vegetables and Fruit

   Slice bell pepper, chili, and scallion white parts. Cut pineapple into chunks, removing the tough core. Halve cherry tomatoes. Lightly toss pineapple and tomatoes with a pinch of salt.

   Time: PT5M

7. Make the Sweet‑Sour Sauce

   In a clean wok, add a drizzle of oil, then pour in rice vinegar, ketchup, granulated sugar, plum paste, hawthorn (if using), maltose syrup, Worcestershire sauce, OK sauce, and slab sugar. Stir over medium‑high heat until sugar dissolves.

   Time: PT8M

8. Thicken the Sauce

   Mix 1 tsp potato starch with a tablespoon of cold water, then stir into the simmering sauce. Continue stirring until the sauce becomes glossy and slightly thick.

   Time: PT2M

9. Combine Everything

   Add the twice‑fried pork, bell pepper, chili, scallion, pineapple chunks, and cherry tomatoes to the wok. Toss quickly over high heat until everything is evenly coated and the sauce clings.

   Time: PT5M

10. Finish and Serve

    Drizzle a final teaspoon of oil for extra shine, give one last quick toss, then transfer to a serving plate.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g