Chinese Take Out Sweet and Sour Pineapple Pork
Transform your kitchen into your favorite takeout spot with this irresistible Chinese Take Out Sweet and Sour Pineapple Pork recipe! Tender, crisp-fried pork cubes are coated in a tangy, glossy sweet and sour sauce bursting with balanced flavors from rich ketchup, zesty rice vinegar, and sweet brown sugar. Vibrant bell peppers, juicy pineapple chunks, and aromatic garlic take this dish to the next level, adding vibrant colors and a tropical twist. Perfectly paired with fluffy white rice, this quick 40-minute meal delivers all the crave-worthy flavors of classic Chinese takeout right at home. It's a delightful blend of crispy texture, bold flavors, and comforting sweetness that will leave your family asking for seconds!
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Recipe Information
Ingredients
- 500 grams Pork shoulder (cut into 1-inch cubes)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 cup Cornstarch
- 2 cups Vegetable oil (for frying)
- 1 cup Pineapple chunks (fresh or canned, drained if canned)
- 1 cup Bell peppers (red and green, diced)
- 0.5 cup White onion (diced)
- 2 cloves Garlic (minced)
- 4 tablespoons Ketchup
- 3 tablespoons Rice vinegar
- 2 tablespoons Soy sauce
- 3 tablespoons Brown sugar
- 0.5 cup Water
- 1 tablespoon Cornstarch (for sauce slurry)
- 2 tablespoons Water (for sauce slurry)
- 4 cups Cooked white rice (for serving)
Instructions
Season the pork cubes with salt and ground black pepper.
Coat the seasoned pork cubes evenly with 1/2 cup of cornstarch.
In a large skillet or wok, heat 2 cups of vegetable oil over medium heat. Fry the coated pork cubes in batches until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on a paper towel-lined plate.
In a small bowl, prepare the sauce slurry by whisking together 1 tablespoon of cornstarch and 2 tablespoons of water. Set aside.
In a clean skillet or wok, heat 1 tablespoon of oil over medium heat. Add the garlic and sauté until fragrant, about 1 minute.
Add the diced onion and bell peppers. Stir-fry for 2-3 minutes until slightly tender.
Stir in the ketchup, rice vinegar, soy sauce, brown sugar, and 1/2 cup of water. Bring the mixture to a simmer.
Add the prepared sauce slurry to the skillet, stirring constantly. Cook for 1-2 minutes until the sauce has thickened.
Add the pineapple chunks and fried pork cubes to the sauce. Stir well to coat everything evenly.
Cook for an additional 2-3 minutes, allowing the flavors to meld together.
Serve hot over cooked white rice.
Nutrition Facts
Calories |
7068 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 576.4 g | 739% | |
| Saturated Fat | 103.2 g | 516% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4118 mg | 179% | |
| Total Carbohydrate | 398.7 g | 145% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 70.8 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 255 mg | 20% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2563 mg | 55% | |
*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.
