Original Sweet & Sour Pork
Original Sweet & Sour Pork
Ingredients
For the Pork
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1/2 teaspoon white pepper
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for stir-frying
For the Sweet & Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1/4 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 1 cup pineapple chunks, drained, fresh or canned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1/2 teaspoon white pepper. Mix well and let marinate at room temperature for 30 minutes.
⏱️ 30 min
- 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, rice vinegar, granulated sugar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
After the pork has marinated, add the beaten egg to the pork and mix well. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of pork in the cornstarch-flour mixture, ensuring it's evenly 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 to 350°F. Carefully add the pork in batches, ensuring not to overcrowd the wok. Fry for 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining pork.
⏱️ 10 min•🌡️ 350
- 5
Carefully drain all but 2 tablespoons of oil from the wok. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min
- 6
Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 7
Add the pineapple chunks to the wok and stir-fry for 1 minute.
⏱️ 1 min
- 8
Give the prepared sweet and sour sauce a quick whisk again, then pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min
- 9
Add the fried pork back into the wok with the sauce and vegetables. Toss gently to coat all the pork evenly with the sauce.
⏱️ 1 min
- 10
Serve immediately over cooked white rice, garnished with sliced green onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Original Sweet & Sour Pork
For the Pork
- 1 1/2 pounds pork shoulder, cut into 1-inch cubes
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1/2 teaspoon white pepper
- 1 egg, beaten
- 1/2 cup cornstarch
- 1/4 cup all-purpose flour
- 4 cups vegetable oil, for deep frying, plus 2 tablespoons for stir-frying
For the Sweet & Sour Sauce
- 1/2 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup granulated sugar
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1/4 cup water
- 1 tablespoon cornstarch
For the Stir-Fry
- 1 red bell pepper, cored, seeded, and cut into 1-inch pieces
- 1 green bell pepper, cored, seeded, and cut into 1-inch pieces
- 1/2 onion, cut into 1-inch pieces
- 1 cup pineapple chunks, drained, fresh or canned
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
For Serving
- 4 cups cooked white rice
- 2 green onions, sliced, for garnish
Instructions
- 1
In a medium bowl, combine the pork cubes with 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, and 1/2 teaspoon white pepper. Mix well and let marinate at room temperature for 30 minutes.
⏱️ 30 min - 2
While the pork marinates, prepare the sweet and sour sauce. In a small bowl, whisk together the ketchup, rice vinegar, granulated sugar, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/4 cup water, and 1 tablespoon cornstarch until smooth. Set aside.
⏱️ 5 min - 3
After the pork has marinated, add the beaten egg to the pork and mix well. In a separate shallow dish, combine 1/2 cup cornstarch and 1/4 cup all-purpose flour. Dredge each piece of pork in the cornstarch-flour mixture, ensuring it's evenly 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 to 350°F. Carefully add the pork in batches, ensuring not to overcrowd the wok. Fry for 4-5 minutes, or until golden brown and cooked through. Remove with a slotted spoon and place on a wire rack set over paper towels to drain. Repeat with remaining pork.
⏱️ 10 min•🌡️ 350 - 5
Carefully drain all but 2 tablespoons of oil from the wok. Heat the remaining oil over medium-high heat. Add the red bell pepper, green bell pepper, and onion. Stir-fry for 2-3 minutes until slightly tender-crisp.
⏱️ 3 min - 6
Add the minced garlic and grated ginger to the wok. Stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 7
Add the pineapple chunks to the wok and stir-fry for 1 minute.
⏱️ 1 min - 8
Give the prepared sweet and sour sauce a quick whisk again, then pour it into the wok. Bring to a simmer, stirring constantly, until the sauce thickens, about 1-2 minutes.
⏱️ 2 min - 9
Add the fried pork back into the wok with the sauce and vegetables. Toss gently to coat all the pork evenly with the sauce.
⏱️ 1 min - 10
Serve immediately over cooked white rice, garnished with sliced green onions.
⏱️ 2 min