Sweet and Sour Pork
Classic Chinese dish with crispy pork, bell peppers, and pineapple in a tangy sauce.
20 mins
Prep Time
15 mins
Cook Time
4
Servings
Ingredients
- 1 lb pork shoulder, cut into bite-sized pieces
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 cup pineapple chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup cornstarch
- 1 egg, beaten
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1 tbsp soy sauce
- 1/2 cup water
- Vegetable oil for frying
- Salt and pepper to taste
Nutrition Facts
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Instructions
Marinate the pork: Season pork pieces with salt and pepper. Let sit for 10 minutes.
Coat the pork: Dip pork pieces in beaten egg, then coat evenly with cornstarch.
Fry the pork: Heat oil in a wok or deep pan to 350°F (175°C). Fry pork in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
Make the sauce: In a bowl, mix ketchup, vinegar, brown sugar, soy sauce, and water until smooth.
Stir-fry vegetables: In a clean wok, sauté garlic and onion until fragrant. Add bell peppers and pineapple, stir-fry for 2 minutes.
Combine everything: Pour sauce into wok with vegetables. Bring to simmer. Add fried pork and toss to coat evenly. Cook for 1-2 minutes until sauce thickens.
Serve immediately with steamed rice.
Chef's Tips
- For extra crispiness: Double-fry the pork - first at lower temperature to cook through, then again at higher heat to crisp.
- Vegetable variations: Try adding carrots, cucumbers, or mushrooms for different textures.
- Sauce consistency: Adjust with more water if too thick or cornstarch slurry if too thin.
- Make ahead: Prepare sauce and chop vegetables in advance for quicker cooking.
- Leftovers: Reheat in a pan to maintain crispness; microwave will make pork soggy.
