Chinese Sweet Sour Pork
Get ready to savor the perfect balance of tangy and sweet with this classic Chinese Sweet and Sour Pork recipe! Tender bites of pork shoulder or pork loin are coated in a crispy golden batter, then tossed in a glossy, flavor-packed sauce made with vinegar, ketchup, and a touch of sugar. Bright pops of color from bell peppers and juicy pineapple chunks add freshness and texture, while garlic infuses the dish with rich, aromatic depth. This crowd-pleasing dish is quick to prepare, taking just 45 minutes from start to finish, and pairs beautifully with steamed rice for a complete, restaurant-quality meal at home. Ideal for family dinners or delighting guests, this homemade version of Chinese takeout is sure to impress!
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Recipe Information
Ingredients
- 500 grams pork shoulder or pork loin
- 1 teaspoon salt
- 0.5 teaspoon ground white pepper
- 1 tablespoon soy sauce
- 1 large egg
- 0.5 cup cornstarch
- 0.5 cup all-purpose flour
- 500 ml cooking oil
- 2 cloves garlic
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 cup pineapple chunks (canned or fresh)
- 0.25 cup white vinegar
- 0.25 cup ketchup
- 3 tablespoons sugar
- 0.5 cup water
- 1 tablespoon cornstarch (for sauce)
- 2 tablespoons water (for slurry)
Instructions
Cut the pork into bite-sized pieces, about 1-inch cubes.
Season the pork with salt, ground white pepper, and soy sauce. Mix well and set aside for 10 minutes.
In a bowl, combine the egg, cornstarch, and all-purpose flour to create a batter.
Heat the cooking oil in a deep pan or wok over medium-high heat.
Dip each pork piece into the batter and carefully add them to the hot oil. Fry the pork in small batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
Finely mince the garlic and cut the red and green bell peppers into 1-inch squares.
In the same wok or pan, remove excess oil, leaving about 1 tablespoon. Sauté the garlic until fragrant.
Toss in the bell peppers and stir-fry for 2-3 minutes. Add the pineapple chunks and stir for another 1 minute.
In a small mixing bowl, prepare the sweet and sour sauce by combining white vinegar, ketchup, sugar, and water.
Pour the sauce into the wok and bring it to a simmer.
Dissolve the cornstarch for the slurry in 2 tablespoons of water. Stir it into the sauce to thicken.
Add the fried pork back into the wok and toss to coat evenly in the sauce.
Cook for an additional 2 minutes to allow the flavors to meld. Serve immediately with steamed rice.
Nutrition Facts
Calories |
1629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 25.5 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 801 mg | 35% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 20.0 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 53 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 637 mg | 14% | |
*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.
