Sweet and Sour Pork

Cut 400 g pork loin into even bite-sized pieces, then pat the surface dry so the coating sticks well.

Cut the bell pepper and onion into similar pieces so they cook evenly in the sauce.

Beat 1 egg and coat the pork lightly, then add the 100 g cornstarch in portions.

Toss until every piece looks pale and dry on the outside, with no wet patches that could burst in the oil.

Heat frying oil to 175C and add the pork without crowding.

Continue the first fry until the coating is set and light golden and the pork center reaches at least 63C.

Lift the pork out and rest it for 3 minutes so carryover heat finishes the meat and steam escapes from the crust.

Return it to 175C oil for the second fry, then remove it as soon as the outside feels firm and crisp.

In a pan, combine 3 tsp ketchup, 2 tsp sugar, 2 tsp vinegar, and 1 tsp soy sauce over medium heat.

When the edges bubble and the sauce looks glossy, add the vegetables and stir-fry until just crisp-tender.

Spread the fried pork on a serving plate instead of piling it high, so trapped steam does not soften the crust.

Pour the hot sauce over it only at the last moment and serve immediately while the coating is still crisp.