Crispy Sweet & Sour Meat
Crispy Sweet & Sour Meat
Ingredients
For Marinating Meat
- 450 grams pork, cut into cubes
- 1/3 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 egg yolk
- 1 teaspoon cornstarch
- 30 ml water
- 1 teaspoon edible oil
For Sweet & Sour Sauce
- 3 teaspoons ketchup
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 1 teaspoon cornstarch
- 30 ml water
Other Ingredients
- 250 grams pineapple, sliced
- 150 grams green pepper, sliced
- 150 grams red pepper, sliced
- as needed oil, for deep frying
Instructions
- 1
Cut the pork into uniform cubes, approximately 1-inch in size.
⏱️ 5 min
- 2
Place the cubed pork into a medium-sized bowl.
⏱️ 1 min
- 3
Add 1/3 teaspoon salt, 1/3 teaspoon ground pepper, 1 egg yolk, 1 teaspoon cornstarch, and 30ml water to the pork in the bowl.
⏱️ 2 min
- 4
Using a gloved hand, mix the ingredients thoroughly with the pork until each piece is well coated.
⏱️ 2 min
- 5
Add 1 teaspoon edible oil to the marinated pork and mix again to ensure even distribution and prevent sticking during frying.
⏱️ 1 min
- 6
Heat a sufficient amount of oil for deep frying in a wok or deep pot over medium-low heat. Once the oil is hot (around 325-350°F or 160-175°C), carefully add the marinated pork cubes in batches, ensuring not to overcrowd the wok.
⏱️ 3 min•🌡️ 325
- 7
Deep fry the pork over low to medium-low heat, turning occasionally, until it turns golden brown and is cooked through. This should take about 5-7 minutes per batch.
⏱️ 7 min
- 8
Remove the deep-fried pork from the wok using a slotted spoon and place it on a wire rack or paper towels to drain excess oil. Set aside.
⏱️ 2 min
- 9
In a separate bowl, prepare the sweet and sour sauce by combining 3 teaspoons ketchup, 2 teaspoons sugar, 1 teaspoon vinegar, 1 teaspoon cornstarch, and 30ml water.
⏱️ 2 min
- 10
Whisk the sauce ingredients well until smooth and no lumps of cornstarch remain.
⏱️ 1 min
- 11
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Pour the prepared sweet and sour sauce into the wok.
⏱️ 1 min
- 12
Cook the sauce over low heat, stirring constantly, until it starts bubbling and thickens slightly.
⏱️ 2 min - 13
Add the deep-fried pork, 250 grams sliced pineapple, and 150 grams sliced green and red peppers to the wok with the bubbling sauce.
⏱️ 1 min
- 14
Increase the heat to high and quickly toss all ingredients together until the pork and vegetables are evenly coated in the sauce. Cook for about 1-2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min
- 15
Serve immediately and enjoy your crispy sweet and sour meat!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sweet & Sour Meat
For Marinating Meat
- 450 grams pork, cut into cubes
- 1/3 teaspoon salt
- 1/3 teaspoon ground pepper
- 1 egg yolk
- 1 teaspoon cornstarch
- 30 ml water
- 1 teaspoon edible oil
For Sweet & Sour Sauce
- 3 teaspoons ketchup
- 2 teaspoons sugar
- 1 teaspoon vinegar
- 1 teaspoon cornstarch
- 30 ml water
Other Ingredients
- 250 grams pineapple, sliced
- 150 grams green pepper, sliced
- 150 grams red pepper, sliced
- as needed oil, for deep frying
Instructions
- 1
Cut the pork into uniform cubes, approximately 1-inch in size.
⏱️ 5 min - 2
Place the cubed pork into a medium-sized bowl.
⏱️ 1 min - 3
Add 1/3 teaspoon salt, 1/3 teaspoon ground pepper, 1 egg yolk, 1 teaspoon cornstarch, and 30ml water to the pork in the bowl.
⏱️ 2 min - 4
Using a gloved hand, mix the ingredients thoroughly with the pork until each piece is well coated.
⏱️ 2 min - 5
Add 1 teaspoon edible oil to the marinated pork and mix again to ensure even distribution and prevent sticking during frying.
⏱️ 1 min - 6
Heat a sufficient amount of oil for deep frying in a wok or deep pot over medium-low heat. Once the oil is hot (around 325-350°F or 160-175°C), carefully add the marinated pork cubes in batches, ensuring not to overcrowd the wok.
⏱️ 3 min•🌡️ 325 - 7
Deep fry the pork over low to medium-low heat, turning occasionally, until it turns golden brown and is cooked through. This should take about 5-7 minutes per batch.
⏱️ 7 min - 8
Remove the deep-fried pork from the wok using a slotted spoon and place it on a wire rack or paper towels to drain excess oil. Set aside.
⏱️ 2 min - 9
In a separate bowl, prepare the sweet and sour sauce by combining 3 teaspoons ketchup, 2 teaspoons sugar, 1 teaspoon vinegar, 1 teaspoon cornstarch, and 30ml water.
⏱️ 2 min - 10
Whisk the sauce ingredients well until smooth and no lumps of cornstarch remain.
⏱️ 1 min - 11
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Pour the prepared sweet and sour sauce into the wok.
⏱️ 1 min - 12
Cook the sauce over low heat, stirring constantly, until it starts bubbling and thickens slightly.
⏱️ 2 min - 13
Add the deep-fried pork, 250 grams sliced pineapple, and 150 grams sliced green and red peppers to the wok with the bubbling sauce.
⏱️ 1 min - 14
Increase the heat to high and quickly toss all ingredients together until the pork and vegetables are evenly coated in the sauce. Cook for about 1-2 minutes to heat through and allow the flavors to meld.
⏱️ 2 min - 15
Serve immediately and enjoy your crispy sweet and sour meat!
⏱️ 1 min