Sweet and Sour Pork with Pineapple
1.
Peel and wash the pork belly. Use the back of a knife to lightly loosen the pork belly, then cut into pieces of suitable size; add some salt, ginger juice, and baking soda to marinate for 1 hour.
2.
Add 2 tablespoons of horseshoe powder to the marinated pork belly, mix well; add half a cup of cornstarch, 1 egg yolk, and mix well.
3.
Put more oil in the pan and heat it up; before frying the pork belly, add a layer of cornstarch, put it in the pan and fry it until golden brown, and remove the oil.
4.
Heat the oil pan again, paying attention that the oil temperature should not be too high this time, then pour in the fried pork belly and fry it again. You only need to flip it to remove the oil.
5.
Follow the procedure 4.
6.
Leave a little oil in the pot, pour the shallots and garlic until fragrant; add sugar and chopped hawthorn slices in order.
7.
Red vinegar, butter sauce, white vinegar, salt, sugar, pepper, tomato sauce, simmer until the sugar melts.
8.
Pour in green, red and yellow peppers, fried pork belly and pineapple, and stir-fry until everything is covered with sauce; then use cornstarch and water to make a thin gorgon, ready to serve.
