Once cooked, the pork pieces are fine left at room temperature, loosely covered to prevent drying, for an hour; reheat the pieces in the air-fryer it for about 1 minute at 400°F before continuing. You can refrigerate the cooked pork overnight, return it to room temp then reheat it in the air-fryer.
Course: Main Course
Cuisine: Chinese
Keyword: air-fried, chinese takeout, low calorie chinese food, sweet and sour pork
Servings: 2people
Ingredients
Sauce
About ⅛ teaspoon salt
1teaspooncornstarch
1tablespoonsugar
2 ½teaspoonsShaoxing rice wine or dry sherrysuch as Fino or Amontillado
2 ½teaspoonsunseasoned Japanese rice vinegar
Brimming 1 tablespoon soy sauceregular or gluten-free
2 ½tablespoonsplum saucehomemade or store bought
⅓cupwater
Pork and other ingredients
10ouncesboneless pork shoulder or fatty pork chop
1teaspoonsoy sauce
2pinchesground white pepper
1teaspooncornstarch plus ¼ cup cornstarch
2tablespoonsbeaten egg
2teaspoonscanola or other neutral oil
½small red or yellow onioncut into ½-wide wedges
4ouncespineapple cubesfresh preferred
1 ½teaspoonsminced ginger
½red bell pepper4 ounces, cut into thumbnail-size squares
1small Roma tomatopeeled with a vegetable peeler and cut into 6 to 8 wedges
1slender green onionwhite and green parts, cut on the steep diagonal
Instructions
For the sauce, in a measuring cup, whisk together the salt, cornstarch, sugar, rice wine, vinegar, soy sauce, plum sauce and water. Taste and adjust the flavors for pleasant tart-sweet-salty flavor. Set aside.
Trim and cut the pork into ¾ to 1-inch chunks (the size of a cherry or small ice cube). Put into a bowl and add the 1 teaspoon soy sauce, white pepper, and 1 teaspoon cornstarch. Set aside to marinate while you gather and prep the remaining ingredients. Line up the ingredients by the stove so you can swiftly move through cooking process.
To air-fry the pork, add the egg to the pork and stir to coat well. Put the ¼ cup cornstarch on a plate or in a bowl. Use a fork to transfer the pork to the cornstarch, turning to coat all over. Transfer to the air-fryer oven racks (or fryer basket, in batches), leaving a little space between pieces. To prevent sticking and add richness, use an oil sprayer to coat the pork all over and prevent sticking. (If you don’t have a sprayer, drizzle a little oil all over.)
Preheat the air-fryer at 400°F for 3 minutes. Add the pork, cook for 3 minutes, or until gently sizzling; give things a shake and turn the pieces. Air-fry for about 2 minutes, until golden brown and sizzling. Let sit for 1 to 2 minutes to cool and finish cooking.
Heat a large skillet or wok over high heat. Swirl in 2 teaspoons oil, then add the onion and pineapple. Fry for about 2 minutes, stirring and flipping, until the pineapple picks up some dark brown streaks. Add the ginger and pepper. Cook, stirring constantly, for 1 minute, until the peppers are crisp tender.
Add the tomato and pour in the sauce. Cook, stirring, for 30 to 45 seconds, until the sauce bubbles and thickens. Add the pork and stir to combine and coat. Stir in half of the green onion, then transfer to a serving plate or shallow bowl. Garnish with the remaining green onion and serve.
Notes
Homemade plum sauce is easily prepared from this recipe.