Fruited Sweet Sour Pork
Experience an irresistible harmony of flavors with this Fruited Sweet Sour Pork recipe, a vibrant take on the classic Chinese-inspired dish. Tender, bite-sized pieces of pork tenderloin are coated in a crispy golden batter and tossed in a tangy, homemade sweet-and-sour sauce featuring ketchup, rice vinegar, and a touch of sugar. Bursting with freshness from juicy pineapple chunks, colorful bell peppers, and crunchy carrots, this dish delivers a perfect balance of sweet and savory in every bite. Quick and easy to prepare in just 45 minutes, this family-friendly recipe pairs beautifully with steamed rice or noodles for a satisfying and flavorful meal. Ideal for weeknight dinners or gatherings, Fruited Sweet Sour Pork is a must-try for fans of Asian-inspired cuisine!
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Recipe Information
Ingredients
- 500 g pork tenderloin
- 200 g pineapple chunks (canned or fresh)
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 medium carrot, julienned
- 1 medium onion, diced
- 75 g (divided into two portions) cornstarch
- 75 g all-purpose flour
- 2 tbsp soy sauce
- 1 large egg
- 475 ml (for frying and stir-frying) vegetable oil
- 100 ml ketchup
- 75 ml rice vinegar
- 75 g sugar
- 150 ml water
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Cut the pork tenderloin into bite-sized pieces and place them in a bowl.
Season the pork pieces with soy sauce, salt, and black pepper. Let marinate for 10 minutes.
In a separate bowl, whisk together 50g of cornstarch, all-purpose flour, and the egg to form a thick batter.
Coat the marinated pork pieces in the batter until well covered.
Heat 300ml of vegetable oil in a deep pan or wok over medium heat.
Fry the battered pork in small batches until golden and crisp, about 3-4 minutes per batch. Remove and drain on paper towels.
In a clean pan, heat 2 tablespoons of vegetable oil over medium heat.
Add the onion, carrots, red bell pepper, and green bell pepper to the pan. Stir-fry for 3-4 minutes until slightly softened.
Add the pineapple chunks to the vegetables and stir-fry for another 2 minutes.
In a small bowl, mix together the ketchup, rice vinegar, sugar, and water to create the sweet-and-sour sauce.
Pour the sauce into the pan with the vegetables and bring to a gentle simmer.
In a separate bowl, dissolve the remaining 25g of cornstarch in a small amount of water (about 2 tablespoons) to create a slurry. Stir the slurry into the sauce to thicken it.
Add the fried pork pieces to the pan and toss everything together to coat in the sauce.
Cook for another 2-3 minutes, ensuring the pork is heated through.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.1 g | 142% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 32.4 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 928 mg | 20% | |
*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.
