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PORK ROAST - Sweet and Sour Pork with Brussels Sprouts and Pineapple
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| 2 Duck Goose’s Sweet and Sour Pork WALL STREET JOURNAL Serves: 4 For the pork and brussels sprouts: | |
| ½ pound | Brussels sprouts, halved and blanched |
| ¾ teaspoon | salt |
| 1 cup | potato starch |
| 1 pound | boneless pork butt, cut into bite-size cubes |
| 2 tablespoons | canola oil, plus more for deep-frying |
| ½ | fresh pineapple, cut into bite-size cubes |
| 1 | scallion, sliced into ½-inch pieces, for garnish |
| ----- For the sweet and sour sauce: | |
| ¼ cup | sugar |
| 2 tablespoons | tomato paste |
| 2 tablespoons | dark soy sauce |
| ¼ teaspoon | salt |
| ½ cup | pineapple juice |
| ¼ cup | rice wine vinegar |
| 1 tablespoon | cornstarch |
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1. In a medium pot of boiling water, blanch Brussels sprouts until firm-tender, 4 minutes. Use a slotted spoon to remove Brussels sprouts and plunge directly into an ice-water bath. Drain and dry Brussels sprouts. Toss with ⅛ teaspoon salt. Set aside.
2. Meanwhile, fill a large Ziploc bag with potato starch. Add pork to starch mixture in bag, seal and shake to coat. Remove pork from bag and shake off any excess starch.
3. Deep-fry pork: Set a deep 6-quart sauce pan over medium-high heat. Add 4 inches oil. Heat to 350 degrees, using a hot-oil thermometer to monitor temperature. (If you don’t have a thermometer, stick a chopstick into oil; when oil bubbles around chopstick, it’s ready.)
4. Meanwhile, make sweet and sour sauce: In a bowl, whisk all ingredients together until thoroughly combined.
5. Once oil reaches 350 degrees, add pork. Cook until pork cubes float to top and are golden brown, 8-9 minutes. Use a slotted spoon to transfer pork to a paper-towel lined plate. Season with ⅛ teaspoon salt.
6. In a wok or large sauté pan over medium-high heat, stir-fry blanched Brussels sprouts and pineapple cubes in 2 tablespoons canola oil until caramelized, about 12 minutes. Add fried pork and sweet and sour sauce, and cook until sauce boils and thickens, about 5 minutes. Everything should be evenly coated with sauce. Garnish with sliced scallions and season with remaining salt.
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