Sweet and Sour Pork

Name: Sweet and Sour Pork
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 500g Pork Shoulder (Butt), Cut into 2.5 cm cubes; 1 Egg White; 1 tbsp Shaoxing Wine; 1 tsp Light Soy Sauce; 1/2 tsp Fine Salt; 1/4 tsp White Pepper; 60g Cornstarch; 60g Plain Flour, all-purpose flour; 1/2 tsp Baking Powder; 60ml Water, cold; 1 tsp Neutral Oil; 1 Red Bell Pepper, Cut into chunks; 1 Green Bell Peppers, Cut into chunks; 1 small Onion, Cut into wedges; 150g Pineapple Chunks, fresh or canned; 4 tbsp Ketchup; 3 tbsp Rice Vinegar; 3 tbsp Sugar; 1 tbsp Light Soy Sauce; 120ml Pineapple Juice, or water, if not using canned pineapple; 2 tsp Cornstarch, For slurry (mixed with 2 tsp water); 2 tsp Water, For slurry (mixed with 2 tsp cornstarch); 750ml Neutral Oil, Peanut or vegetable; for deep-frying

Crisp, golden-battered pork pieces are tossed in a bright, tangy sauce studded with sweet pineapple and crunchy bell peppers for a classic Sweet and Sour Pork. The contrast of crunchy exterior and juicy pork inside, combined with the glossy, slightly sticky sauce, makes this a family favorite that’s perfect over steamed rice.

Crisp, golden-battered pork pieces are tossed in a bright, tangy sauce studded with sweet pineapple and crunchy bell peppers for a... Show more

Traditional Chinese Recipe

Health Grade

C- · Balanced

Rating

4.0

Time

1 hr

Price

0,86 €

Calories

716 kcal

kid friendly

comfort food

potluck

chinese

Method

Prep the pork

Cut the Pork Shoulder (Butt) into 2.5 cm cubes if it isn’t already, trimming away any tough sinew. Cut the Red Bell Pepper and Green Bell Peppers into large chunks, and slice the Onion into wedges. If you’re using canned Pineapple Chunks, drain them well and keep the juice for the sauce; if you’re using fresh pineapple, cut it into bite-size chunks.

Marinate the pork

In a bowl, combine the Egg White, Shaoxing Wine, Light Soy Sauce, Fine Salt, and White Pepper. Add the pork and toss until every cube is lightly coated and a little tacky, then let it marinate in the fridge for 15 minutes.

Mix the batter

Whisk together Cornstarch, Plain Flour (all-purpose flour), Baking Powder, cold Water, and 1 tsp Neutral Oil until you have a smooth, thick batter. It should cling to the pork instead of running off; if it seems too stiff, add a tiny splash more water.

Deep-fry the pork

Heat the rest of the neutral oil in a deep pot or wok to 350° F. Working in batches, dip the marinated pork into the batter, let the excess drip off, and deep-fry for 4 minutes per batch until the coating is crisp and pale gold. Lift the pork out and drain it on a rack or paper towels.

Stir-fry the vegetables

Pour off most of the oil, leaving just a thin layer in the wok. Stir-fry the peppers and onion for 2 minutes, then add the pineapple and cook 1 minute more, just until everything is hot and the vegetables are still a little crisp. Transfer the vegetables and pineapple to a plate.

Cook the sauce

In the same wok, stir together Ketchup, Rice Vinegar, Sugar, the remaining light soy sauce, and Pineapple Juice — or water if you’re not using canned pineapple. Stir the extra cornstarch and water together to make a slurry, then add it to the wok and cook over medium heat for 2 minutes, stirring constantly, until the sauce bubbles and turns glossy and thick enough to coat a spoon. Return the pork, vegetables, and pineapple to the wok and toss until everything is evenly coated.