Sweet and Sour Pork
Chinese sweet and sour pork is tender and crispy, coated in a luscious sweet and sour sauce you can make with pantry staples right at home.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 lbs pork shoulder (cut into 2-inch cubes)
- 1 red bell pepper (cut into 1-inch cubes)
- 1 green bell pepper (cut into 1-inch cubes)
- 1 red onion (larger outer layers only) (cut into 1-inch cubes)
- 4 oz pineapple (cut into 1-inch cubes)
- 1 green onion (thinly chopped)
- 2 cups vegetable or canola oil (for frying)
- 1 tbsp light soy sauce
- 1 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp white pepper
- 1 egg
- 3 tbsp cornstarch
- 2 tbsp all-purpose flour
- 4 tbsp ketchup
- 4 tbsp brown sugar
- 3 tbsp white vinegar
- 2 tbsp water
- 1 tsp cornstarch
- 1/2 tsp kosher salt
Instructions
- 1
Heat oven to 200°F. Line a baking tray with paper towels and a wire rack.
- 2
In a bowl mix together the marinade ingredients and add the pork. Toss to coat in the marinade/batter. Marinate as you prep vegetables.
- 3
Wash and cut the vegetables, pineapple and green onion garnish. Set aside.
- 4
In a small bowl whisk together the sauce ingredients. Set aside.
- 5
In a wok, heat the oil to 350°F. Carefully fry the pork pieces in batches to not over crowd the wok. Cook for 3 minutes per side. Remove and set on lined tray. Repeat with remaining pork. Place tray in oven to keep warm as you finish sauce and vegetables.
- 6
Remove all but 2 tablespoons of the oil (let oil cool and save for other use). Heat wok on high and after a minute add the vegetables and pineapple. Stir fry quickly for 2 minutes. Stir the sauce and add to the wok. Stir fry to coat the vegetables another 1 minute as the sauce thickens. Add the cooked pork and toss to coat completely. Garnish with green onions and serve immediately.