A delicious recipe for Sweet and Sour Pork featuring crispy wok batter and a tangy red sauce.
Author:Lorenzo Bonucci
Prep Time:30 minutes
Cook Time:20 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Frying
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1½ pounds boneless pork shoulder or pork loin, cut into 1-inch cubes
1 tablespoon soy sauce
1 tablespoon Shaoxing wine or dry sherry (optional)
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
½ cup all-purpose flour
½ cup cornstarch
1 teaspoon baking powder
1 large egg
½ cup cold water, plus more if needed
1 tablespoon vegetable oil
Vegetable oil, for deep-frying
½ cup pineapple juice
¼ cup ketchup
¼ cup rice vinegar
⅓ cup granulated sugar
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons water
1 cup pineapple chunks, fresh or canned
1 red bell pepper, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 small onion, cut into wedges
1 tablespoon vegetable oil
Instructions
Season the Pork: Place the pork cubes in a bowl and add the soy sauce, Shaoxing wine, salt, black pepper, and garlic powder. Toss until evenly coated. Cover and let the pork marinate in the refrigerator for 20 minutes. Before battering, drain any excess liquid so the coating adheres properly.
Prepare the Crispy Batter: In a large bowl, whisk together the flour, cornstarch, and baking powder. Add the egg, cold water, and 1 tablespoon of vegetable oil. Mix until a thick but pourable batter forms. A few small lumps are fine. If the batter is too thick to coat the pork, add cold water 1 tablespoon at a time.
Coat the Pork: Add the seasoned pork cubes to the batter and toss until every piece is coated. Let excess batter drip off before frying to prevent thick, doughy clumps.
Fry Until Golden and Crispy: Heat about 2 inches of vegetable oil in a deep, heavy pot to 350°F. Fry the pork in small batches, leaving space between the pieces so the oil temperature stays steady. Cook for approximately 4–6 minutes per batch, until the coating is golden and the pork reaches an internal temperature of 145°F, followed by a 3-minute rest. Transfer to a wire rack to drain. For extra crunch, allow the first-fried pieces to rest briefly, then fry them a second time for 1–2 minutes at 375°F, until deeply golden and crisp.
Make the Tangy Red Sauce: In a small bowl, whisk together the pineapple juice, ketchup, rice vinegar, sugar, and soy sauce. In another bowl, mix the cornstarch with 2 tablespoons of water until smooth. Pour the sauce mixture into a wok or large skillet over medium heat. Bring to a gentle simmer, stirring until the sugar dissolves. Add the cornstarch slurry and cook for 1–2 minutes, until the sauce becomes glossy and thick enough to coat the back of a spoon. Taste and adjust: add a little more vinegar for tanginess or a small amount of sugar for extra sweetness.
Stir-Fry the Vegetables: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the onion and bell peppers, then stir-fry for 2–3 minutes until slightly tender but still crisp. Add the pineapple chunks and cook for another minute.
Toss and Serve Immediately: Add the vegetables to the sweet and sour sauce and stir gently to coat. Turn off the heat, then add the crispy pork and toss quickly until lightly coated.
Notes
For a spicier version, add some chili flakes to the sauce.
Ensure the oil is at the right temperature for frying to achieve maximum crispiness.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.