Cantonese Sweet and Sour Pork
Experience the irresistible harmony of flavors in this Cantonese Sweet and Sour Pork, a beloved Chinese dish renowned for its crisp, golden pork bites coated in a glossy, tangy-sweet sauce. This recipe features tender pork shoulder marinated in soy sauce and optional Shaoxing wine, then fried to perfection in a light, crispy batter. The vibrant sauce, made with ketchup, white vinegar, and sugar, is balanced with stir-fried bell peppers, juicy pineapple chunks, and onion for a delightful medley of textures and tastes. Ideal for pairing with steamed rice, this restaurant-quality classic delivers bold flavors and authentic charm right in your home kitchen. Perfect for weeknight dinners or special occasions, it’s a must-try for fans of Chinese cuisine!
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Recipe Information
Ingredients
- 500 grams pork shoulder (cut into 1-inch cubes)
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (optional)
- 4 tablespoons cornstarch
- 4 tablespoons all-purpose flour
- 2 tablespoons water
- 1 large egg
- 500 ml neutral cooking oil (for frying)
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 100 grams pineapple chunks
- 1 medium white onion, diced
- 4 tablespoons ketchup
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1 tablespoon soy sauce (for sauce)
- 1 teaspoon cornstarch (for sauce)
- 100 ml water (for sauce)
Instructions
1. In a large bowl, marinate the pork cubes with 2 tablespoons of soy sauce and 1 tablespoon of Shaoxing wine (if using) for 15 minutes.
2. Prepare the batter by mixing 4 tablespoons of cornstarch, 4 tablespoons of all-purpose flour, 1 egg, and 2 tablespoons of water in a mixing bowl until smooth.
3. Coat the marinated pork pieces in the batter, ensuring each piece is evenly covered.
4. Heat the cooking oil in a deep skillet or wok over medium-high heat until it reaches 180°C (350°F).
5. Carefully fry the pork pieces in batches for about 4-5 minutes, or until golden and crispy. Remove and drain on paper towels.
6. In a small bowl, prepare the sweet and sour sauce by mixing ketchup, white vinegar, sugar, 1 tablespoon of soy sauce, and 100 ml of water. Stir well.
7. Dissolve 1 teaspoon of cornstarch in 1 tablespoon of water, then add this slurry to the sweet and sour sauce mixture to thicken.
8. Heat 1 tablespoon of oil in a clean wok over medium heat. Add diced bell peppers, onion, and pineapple chunks. Stir-fry for 2-3 minutes until slightly softened.
9. Pour the prepared sweet and sour sauce into the wok with the vegetables. Bring the mixture to a simmer and cook until the sauce thickens.
10. Add the fried pork pieces into the wok and toss to coat evenly in the sauce.
11. Serve immediately with steamed rice and enjoy!
Nutrition Facts
Calories |
6257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 609.5 g | 781% | |
| Saturated Fat | 108.8 g | 544% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 138.7 g | 50% | |
| Dietary Fiber | 10.1 g | 36% | |
| Total Sugars | 61.1 g | ||
| Protein | 109.2 g | 218% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 168 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2510 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
