A delicious takeout-style Sweet and Sour Pork recipe featuring crispy pork coated in a tangy sauce with colorful vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Dish
Method:Frying
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
1 lb pork shoulder or pork tenderloin, cut into 1-inch cubes
1 tablespoon soy sauce
1 large egg, beaten
½ teaspoon salt
¼ teaspoon black pepper
½ cup cornstarch
¼ cup all-purpose flour
Vegetable oil, for frying
⅓ cup ketchup
¼ cup rice vinegar
¼ cup granulated sugar
1 tablespoon soy sauce
½ cup pineapple juice
1 tablespoon cornstarch
2 tablespoons water
1 red bell pepper, cut into bite-sized pieces
1 green bell pepper, cut into bite-sized pieces
1 small onion, cut into chunks
1 cup pineapple chunks
1 tablespoon vegetable oil
Instructions
Marinate the pork. Place the pork cubes in a bowl with the soy sauce, salt, and black pepper. Mix well and let them marinate for 15 minutes.
Prepare the coating. Add the beaten egg to the pork and mix until coated. In a separate bowl, combine the cornstarch and flour.
Coat the pork. Dredge each pork piece in the flour mixture, pressing gently so the coating sticks. Shake off any excess.
Heat the oil. Pour enough vegetable oil into a deep skillet or heavy-bottomed pot to submerge the pork pieces. Heat to 350°F.
Fry until crispy. Fry the pork in batches for 4–6 minutes, until golden brown and cooked through. Avoid overcrowding the pan. Transfer to a wire rack to drain.
Double-fry for extra crunch (optional). Increase the oil temperature to 375°F and fry the pork again for 1–2 minutes until deeply golden and extra crispy.
Make the sauce. In a bowl, whisk together the ketchup, rice vinegar, sugar, soy sauce, and pineapple juice. In a separate small bowl, mix the cornstarch with the water until smooth.
Cook the vegetables. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the bell peppers and onion, then stir-fry for 2–3 minutes until slightly tender but still crisp.
Thicken the sauce. Pour the sweet-and-sour mixture into the skillet. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 1–2 minutes, stirring, until glossy and thickened.
Add the pineapple and pork. Stir in the pineapple chunks. Add the crispy pork and toss quickly until coated in the sauce.
Serve immediately. Transfer to a serving dish and enjoy while the pork is still crunchy.
Notes
Use cornstarch for crispiness: It helps create a light, crunchy coating.
Fry in batches: Adding too much pork at once lowers the oil temperature and makes the coating soggy.
Double-fry if possible: The second fry creates a crispier exterior.
Keep the vegetables crisp: Avoid cooking them for too long.
Toss just before serving: The sauce gradually softens the fried coating, so combine everything right before eating.