Easy Sweet and Sour Pork
Easy Sweet and Sour Pork
Ingredients
For the Pork
- 500 g pork shoulder, cut into 2cm pieces
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
For the Batter
- 1/2 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 cup water
For the Sauce
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
For the Veggies
- 1 red capsicum, chopped into bite-sized pieces
- 1 green capsicum, chopped into bite-sized pieces
- 1/2 red onion, chopped into bite-sized pieces
- 1 cup pineapple pieces
- as needed oil, for frying
For Serving (Optional)
- as needed cooked rice
- as needed sesame seeds
- as needed chopped spring onion
Instructions
- 1
Cut the 500g of pork shoulder into approximately 2cm pieces. In a bowl, combine the pork pieces with 1 egg white, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon rice wine vinegar. Mix well to coat the pork. Add 1 tablespoon of cornstarch to the pork mixture and mix until the pork is fully coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate bowl, whisk together 1/2 cup plain flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Gradually add 1/2 cup water to the dry ingredients, whisking continuously until a thick, smooth batter forms.
⏱️ 5 min
- 3
In a bowl, combine 1/2 cup pineapple juice, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon tomato paste, 1 teaspoon garlic powder, and 1 tablespoon cornstarch. Whisk all ingredients together until well combined and smooth. Set aside.
⏱️ 5 min
- 4
Chop 1 red capsicum, 1 green capsicum, and 1/2 red onion into bite-sized pieces. Ensure 1 cup of pineapple pieces are ready (from fresh or canned).
⏱️ 10 min
- 5
Heat oil in a large pot or wok for deep frying. The oil should be hot enough for deep frying (around 170-180°C or 340-350°F). Dip each marinated pork piece into the prepared batter, ensuring it is fully coated. Carefully place the battered pork pieces into the hot oil in batches to avoid overcrowding. Fry the pork until it is pale golden (first fry). Remove from oil and place on a wire rack to drain. Once all pork has been fried once, increase the oil temperature if necessary (around 185-190°C or 365-375°F). Return the pork to the hot oil for a second fry until it is golden brown and extra crispy. Remove and drain on a wire rack.
⏱️ 15 min
- 6
In a large pan or wok, add a small amount of oil and heat over medium-high heat. Add the chopped red capsicum, green capsicum, and red onion. Sauté until slightly tender-crisp. Add the 1 cup of pineapple pieces to the pan and sauté briefly.
⏱️ 5 min
- 7
Pour the prepared sweet and sour sauce mixture into the pan with the vegetables. Stir continuously until the sauce thickens and becomes glossy.
⏱️ 5 min
- 8
Add the double-fried crispy pork pieces to the pan with the sauce and vegetables. Toss gently to ensure all the pork is evenly coated in the sweet and sour sauce. Serve immediately over cooked rice. Garnish with sesame seeds and chopped spring onion, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Sweet and Sour Pork
For the Pork
- 500 g pork shoulder, cut into 2cm pieces
- 1 egg white
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon rice wine vinegar
- 1 tablespoon cornstarch
For the Batter
- 1/2 cup plain flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 cup water
For the Sauce
- 1/2 cup pineapple juice
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon tomato paste
- 1 teaspoon garlic powder
- 1 tablespoon cornstarch
For the Veggies
- 1 red capsicum, chopped into bite-sized pieces
- 1 green capsicum, chopped into bite-sized pieces
- 1/2 red onion, chopped into bite-sized pieces
- 1 cup pineapple pieces
- as needed oil, for frying
For Serving (Optional)
- as needed cooked rice
- as needed sesame seeds
- as needed chopped spring onion
Instructions
- 1
Cut the 500g of pork shoulder into approximately 2cm pieces. In a bowl, combine the pork pieces with 1 egg white, 1 tablespoon soy sauce, 1 teaspoon sesame oil, and 1 tablespoon rice wine vinegar. Mix well to coat the pork. Add 1 tablespoon of cornstarch to the pork mixture and mix until the pork is fully coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate bowl, whisk together 1/2 cup plain flour, 1/2 cup cornstarch, and 1 teaspoon baking powder. Gradually add 1/2 cup water to the dry ingredients, whisking continuously until a thick, smooth batter forms.
⏱️ 5 min - 3
In a bowl, combine 1/2 cup pineapple juice, 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 2 tablespoons soy sauce, 1 tablespoon tomato paste, 1 teaspoon garlic powder, and 1 tablespoon cornstarch. Whisk all ingredients together until well combined and smooth. Set aside.
⏱️ 5 min - 4
Chop 1 red capsicum, 1 green capsicum, and 1/2 red onion into bite-sized pieces. Ensure 1 cup of pineapple pieces are ready (from fresh or canned).
⏱️ 10 min - 5
Heat oil in a large pot or wok for deep frying. The oil should be hot enough for deep frying (around 170-180°C or 340-350°F). Dip each marinated pork piece into the prepared batter, ensuring it is fully coated. Carefully place the battered pork pieces into the hot oil in batches to avoid overcrowding. Fry the pork until it is pale golden (first fry). Remove from oil and place on a wire rack to drain. Once all pork has been fried once, increase the oil temperature if necessary (around 185-190°C or 365-375°F). Return the pork to the hot oil for a second fry until it is golden brown and extra crispy. Remove and drain on a wire rack.
⏱️ 15 min - 6
In a large pan or wok, add a small amount of oil and heat over medium-high heat. Add the chopped red capsicum, green capsicum, and red onion. Sauté until slightly tender-crisp. Add the 1 cup of pineapple pieces to the pan and sauté briefly.
⏱️ 5 min - 7
Pour the prepared sweet and sour sauce mixture into the pan with the vegetables. Stir continuously until the sauce thickens and becomes glossy.
⏱️ 5 min - 8
Add the double-fried crispy pork pieces to the pan with the sauce and vegetables. Toss gently to ensure all the pork is evenly coated in the sweet and sour sauce. Serve immediately over cooked rice. Garnish with sesame seeds and chopped spring onion, if desired.
⏱️ 5 min