Sweet and Sour Pork
Sweet and Sour Pork
Ingredients
For the Pork
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks, drained, fresh or canned
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Toss to coat and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.
⏱️ 5 min
- 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min
- 3
After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well. In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of pork in the flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min
- 4
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the pork in batches, being careful not to overcrowd the pot, for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Keep warm.
⏱️ 10 min•🌡️ 350
- 5
Once all the pork is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min
- 6
Add the green bell pepper, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 7
Add the pineapple chunks to the wok and stir-fry for 1 minute.
⏱️ 1 min
- 8
Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok. Bring to a simmer, then add the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min
- 9
Add the fried pork back into the wok and toss gently to coat evenly with the sauce and vegetables. Cook for another 1-2 minutes to heat through.
⏱️ 2 min
- 10
Serve immediately over steamed rice, garnished with sliced green onions.
Kitchen Tools
Nutrition Facts (per serving)
Sweet and Sour Pork
For the Pork
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 4 cups vegetable oil, for deep frying
For the Sweet and Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 2 tablespoons soy sauce
- 2 tablespoons pineapple juice
- 1 tablespoon cornstarch
- 2 tablespoons water
For the Stir-Fry
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 green bell pepper, cut into 1-inch pieces
- 1/2 red bell pepper, cut into 1-inch pieces
- 1/2 yellow onion, cut into 1-inch pieces
- 1 cup pineapple chunks, drained, fresh or canned
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce and 1 tablespoon rice vinegar. Toss to coat and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 2 hours.
⏱️ 5 min - 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, 1/4 cup rice vinegar, granulated sugar, 2 tablespoons soy sauce, and pineapple juice. In a separate small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water to create a slurry. Set both aside.
⏱️ 5 min - 3
After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well. In a shallow dish, combine 1/2 cup cornstarch, all-purpose flour, salt, and black pepper. Dredge each piece of pork in the flour mixture, ensuring it's fully coated. Shake off any excess.
⏱️ 10 min - 4
Heat 4 cups of vegetable oil in a large wok or deep pot over medium-high heat until it reaches 350°F (175°C). Fry the pork in batches, being careful not to overcrowd the pot, for 3-4 minutes per batch, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack lined with paper towels to drain excess oil. Keep warm.
⏱️ 10 min•🌡️ 350 - 5
Once all the pork is fried, carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Heat the remaining oil over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 2 min - 6
Add the green bell pepper, red bell pepper, and yellow onion to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 7
Add the pineapple chunks to the wok and stir-fry for 1 minute.
⏱️ 1 min - 8
Give the sweet and sour sauce mixture a quick whisk, then pour it into the wok. Bring to a simmer, then add the cornstarch slurry, stirring constantly until the sauce thickens to your desired consistency. This should take about 1-2 minutes.
⏱️ 2 min - 9
Add the fried pork back into the wok and toss gently to coat evenly with the sauce and vegetables. Cook for another 1-2 minutes to heat through.
⏱️ 2 min - 10
Serve immediately over steamed rice, garnished with sliced green onions.