Sweet and Sour Pork
This easy Chinese sweet and sour pork is amazing! The sauce has the perfect balance of flavor and consistency, and the vegetables and pineapple are crisp tender. The pork is super crispy, perfect for soaking up all that sweet and sour sauce.
Servings: 4 people
Calories: 638kcal
Equipment
- Large wok or Dutch oven
- Candy thermometer to measure oil temp, optional
Ingredients
- 2 cups fresh pineapple, cubed
- ½ a red bell pepper 1 inch pieces
- ½ a green bell pepper 1 inch pieces
- ½ a medium yellow onion 1 inch pieces
- 1 scallion diagonally sliced
- ½ cup cornstarch, for dredging the pork
- Vegetable oil for cooking
For the pork and marinade:
- 1 ½ pounds pork butt or shoulder excess fat trimmed
- ½ teaspoon Kosher salt
- ¼ teaspoon white pepper powder or ground black pepper
- 1 egg white
- 1 tablespoon cornstarch
Sweet and sour sauce:
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ¼ cup white vinegar or to taste
- 6 tablespoons granulated sugar
- ¼ cup water
- A pinch of salt to taste
Instructions
- Prep and marinate pork: Trim excess fat from the pork and cut into 1-inch cubes. Combine the pork with the marinade ingredients (salt, pepper, egg white, and 1 tablespoon of cornstarch) until evenly coated. Marinate the pork for 20 minutes.
- Meanwhile, make the sweet and sour sauce: In a bowl, whisk all the sauce ingredients. Set aside.
- Prep the rest of the ingredients: Chop the onions, bell peppers, pineapple, and scallions as instructed. The stir-frying process happens fast, so have everything ready.
- In a wok or Dutch oven, heat vegetable oil (enough for deep frying) over medium-high heat until it reaches about 350F to 360F.
- Meanwhile, coat and cook the pork. Coat the pork pieces with cornstarch each, shaking off any excess. In batches, fry for about 6 to 8 minutes until slightly golden brown and cooked through. Remove from the pan. Then bring the temperature back to 350F and do the second fry for about 1 minute until fully golden brown. Transfer to a paper towel lined plate. Tip: Cook in batches to ensure even cooking.
- In a separate large wok or skillet, heat a few drizzles of oil over medium-high heat. Cook the bell peppers and onions, about 2 minutes. Then, add the pineapple chunks and cook for another 2 minutes.
- Add the crispy pork into the pan. Then, toss everything with the prepared sweet and sour sauce (give it a quick stir first) until evenly coated for another 1 or 2 minutes until the sauce thickens. Garnish with sliced scallions.
- Note: The sauce should thicken well without the need to use cornstarch (ketchup is thick). However, if you want it thicker, you can dissolve ½ tablespoon of cornstarch with 1 tablespoon water, and stir it into the sauce (a little bit at a time) for another 2 mins.
Notes
- Fresh sweet pineapple is highly recommended. It really takes this dish to the next level. The caramelization and sweetness are amazing.
- Use vegetable, canola, peanut, or avocado oil. They all have a high smoke point, ideal for cooking at high temps. Do not use olive oil.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the microwave until warmed through.
- Baking? I would not recommend baking. I’ve tried that and it always turned out dry and not crispy. However, you can shallow-frying to use less oil. Cut the pork into thinner pieces and coat as directed, then add a layer of oil (about ½ inch) and cook on both sides until golden brown.
Disclaimer: Nutritional values (per serving) are approximates only.
Nutrition
Calories: 638kcal | Carbohydrates: 43g | Protein: 34g | Fat: 37g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 102mg | Sodium: 745mg | Potassium: 885mg | Fiber: 2g | Sugar: 35g | Vitamin A: 757IU | Vitamin C: 74mg | Calcium: 54mg | Iron: 3mg