Chinese Take Out Sweet and Sour Pork
Recreate the magic of your favorite Chinese takeout with this irresistible recipe for Sweet and Sour Pork! Juicy pork tenderloin is marinated, coated in a crispy golden batter, and fried to perfection before being tossed in a vibrant and tangy homemade sauce. Featuring the perfect medley of sweet pineapple chunks, crisp red and green bell peppers, and a savory-sweet glaze made from ketchup, rice vinegar, and sugar, this dish is a flavor-packed delight. Ready in just under an hour, it’s a satisfying, restaurant-quality meal you can whip up at home. Serve it over steamed white rice or noodles for a complete dinner that’s as comforting as it is delicious. If you're craving authentic Chinese takeout flavors, this easy Sweet and Sour Pork recipe is your go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams pork tenderloin
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 large egg
- 5 tablespoons cornstarch (for coating and sauce)
- 5 tablespoons all-purpose flour
- 500 milliliters vegetable oil (for frying)
- 200 grams pineapple chunks, canned or fresh
- 1 medium red bell pepper
- 1 medium green bell pepper
- 4 tablespoons ketchup
- 3 tablespoons sugar
- 3 tablespoons rice vinegar for sauce
- 1 tablespoon soy sauce (for sauce)
- 100 milliliters water
Instructions
Cut the pork tenderloin into bite-sized chunks (about 1-inch cubes).
Place the pork in a bowl and marinate with 2 tablespoons of soy sauce and 1 tablespoon of rice vinegar for 15 minutes.
In a separate bowl, whisk together 1 egg. Add the marinated pork to the egg mixture and mix well to coat.
In another bowl or shallow plate, mix 3 tablespoons of cornstarch with 5 tablespoons of all-purpose flour.
Coat the pork pieces in the dry mixture, ensuring an even coating, and set aside.
Heat vegetable oil in a deep pan or wok to 180°C (350°F) for frying.
Fry the pork pieces in batches until golden and crispy, about 5-6 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate.
While the pork is frying, dice the red and green bell peppers into 1-inch squares and set aside.
In another bowl, prepare the sauce by mixing 4 tablespoons of ketchup, 3 tablespoons of sugar, 3 tablespoons of rice vinegar, 1 tablespoon of soy sauce, 2 tablespoons of cornstarch, and 100 milliliters of water until smooth.
Heat a wok or large frying pan over medium heat with a small splash of vegetable oil.
Add the diced bell peppers and cook for 2-3 minutes until slightly softened.
Stir in the pineapple chunks and cook for another minute.
Pour the sweet and sour sauce mixture into the pan and stir continuously until it thickens, about 2-3 minutes.
Add the fried pork to the pan and toss to coat evenly with the sauce.
Serve immediately over steamed white rice or noodles for a complete meal.
Nutrition Facts
Calories |
5752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.0 g | 674% | |
| Saturated Fat | 79.5 g | 398% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 560 mg | 186% | |
| Sodium | 4158 mg | 181% | |
| Total Carbohydrate | 160.9 g | 59% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 77.1 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 129 mg | 10% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 3407 mg | 72% | |
*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.
