Chinese Sweet and Pungent Pork
Savor the irresistible flavors of Chinese Sweet and Pungent Pork, a classic takeout favorite made easily at home! This recipe combines tender, golden-crispy pork cubes with a vibrant and tangy sauce that's perfectly balanced between sweet and savory, thanks to the blend of pineapple chunks, bell peppers, rice vinegar, and soy sauce. Coated in a glossy, ketchup-based stir-fry sauce thickened to perfection, this dish is bursting with bold, tantalizing flavors and vibrant colors. It’s a crowd-pleaser that pairs wonderfully with fluffy steamed rice for a comforting and satisfying meal. Whether you're looking to recreate authentic Chinese cuisine or impress dinner guests, this recipe is a must-try for fans of sweet and sour dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 g Pork shoulder or tenderloin
- 1 large Egg
- 100 g Cornstarch
- 50 g All-purpose flour
- 500 ml Vegetable oil
- 150 g Pineapple chunks (canned or fresh)
- 1 large (each) Bell peppers (red and green)
- 2 cloves Garlic (minced)
- 4 tbsp Ketchup
- 3 tbsp Rice vinegar
- 3 tbsp Sugar
- 2 tbsp Soy sauce
- 100 ml Water
- 2 tsp Cornstarch (for the sauce)
- 2 tbsp Water (for the cornstarch slurry)
Instructions
Cut the pork into bite-sized cubes, about 2-3 cm in size.
In a bowl, beat the egg. Add the pork cubes and mix until well coated. Set aside for 5 minutes.
In another bowl, combine cornstarch and flour. Dredge the pork cubes in this mixture, ensuring they are evenly coated.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Fry the coated pork cubes in batches until golden and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.
Cut the bell peppers into bite-sized pieces. Drain the pineapple chunks if using canned.
In a small bowl, mix together ketchup, rice vinegar, sugar, soy sauce, and 100 ml water to prepare the sauce.
In another small bowl, mix 2 tsp of cornstarch with 2 tbsp of water to make a slurry.
In a clean wok or large skillet, heat 1 tbsp of vegetable oil over medium heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
Add the bell peppers and stir-fry for 2 minutes. Then add the pineapple chunks and stir-fry for an additional 1 minute.
Pour in the prepared sauce and bring it to a simmer. Stir in the cornstarch slurry to thicken the sauce, cooking for about 1 minute.
Add the crispy pork cubes to the wok and toss well to coat them evenly with the sauce.
Serve immediately with steamed rice and enjoy your homemade Chinese Sweet and Pungent Pork.
Nutrition Facts
Calories |
6071 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 551.0 g | 706% | |
| Saturated Fat | 102.8 g | 514% | |
| Polyunsaturated Fat | 286.0 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 218.7 g | 80% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 69.8 g | ||
| Protein | 107.6 g | 215% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 141 mg | 11% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 2085 mg | 44% | |
*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.
