Crispy Sweet and Sour Pork
Savor an irresistible blend of flavors and textures with this Crispy Sweet and Sour Pork recipe, a Chinese takeout classic made right in your own kitchen! Juicy pork shoulder cubes are coated in a light, airy batter, fried to golden perfection, and coated in a tangy-sweet glaze made from a harmonious mix of ketchup, white vinegar, and sugar. The dish is elevated with vibrant red and green bell peppers and succulent pineapple chunks, creating a symphony of colors and tastes. Perfectly balanced between sweet, sour, and savory, this dish pairs beautifully with steamed white rice or fried rice for a complete meal. Quick to make in under an hour, this crowd-pleaser is sure to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 500 g Pork shoulder
- 100 g Cornstarch
- 100 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 180 ml Water
- 500 ml Vegetable oil (for frying)
- 1 Red bell pepper
- 1 Green bell pepper
- 200 g Pineapple chunks (canned, drained)
- 60 ml White vinegar
- 60 ml Ketchup
- 50 g Sugar
- 10 ml Soy sauce
- 1 tbsp Cornstarch (for sauce)
- 60 ml Water (for sauce)
Instructions
Cut the pork shoulder into bite-sized cubes and set aside.
In a medium mixing bowl, combine 100 g of cornstarch, 100 g of all-purpose flour, 1 tsp baking powder, and 1 tsp salt.
Gradually add 180 ml of water to the dry ingredients while whisking until a smooth batter forms.
Heat 500 ml of vegetable oil in a deep frying pan or wok over medium-high heat.
Dip each pork cube into the batter, allowing excess batter to drip off, and carefully place it into the hot oil.
Fry the pork in batches until golden brown and crispy, about 4-5 minutes per batch. Drain the fried pork on a paper towel-lined plate and set aside.
Dice the red and green bell peppers into 1-inch pieces.
In a small bowl, mix 1 tbsp of cornstarch with 60 ml of water to create a slurry, and set aside.
In a large frying pan or wok, combine 60 ml of white vinegar, 60 ml of ketchup, 50 g of sugar, and 10 ml of soy sauce. Heat the mixture over medium heat until the sugar dissolves and the sauce begins to simmer.
Add the diced bell peppers and pineapple chunks to the sauce, cooking for 2-3 minutes until they are slightly tender.
Stir in the cornstarch slurry, allowing the sauce to thicken to your desired consistency. This should take 1-2 minutes.
Add the fried pork to the pan, tossing it gently in the sweet and sour sauce until evenly coated.
Serve immediately with steamed white rice or fried rice.
Nutrition Facts
Calories |
6566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 560.7 g | 719% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 441 mg | 147% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 282.1 g | 103% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 92.0 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 2717 mg | 58% | |
*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.
