Peking Pork with Sweet and Sour Sauce
Indulge in the perfect balance of crispy, tender pork and a vibrant homemade sweet and sour sauce with this Peking Pork recipe. Featuring lightly battered pork tenderloin fried to golden perfection, this dish is an explosion of flavor with diced bell peppers, juicy pineapple chunks, and a tangy sauce made from ketchup, vinegar, soy sauce, and sugar. Ready in just 40 minutes, it combines quick stir-fry techniques with deep-frying for a truly satisfying texture and taste. Perfect for serving with steamed rice or as part of a festive spread, this crowd-pleaser delivers authentic Chinese-inspired flavors right to your table. Ideal for family dinners or special occasions, it’s a must-try for lovers of sweet and savory dishes!
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
- 1 large Egg
- 100 grams Cornstarch
- 50 grams All-purpose flour
- 500 milliliters Vegetable oil (for frying)
- 2 cloves Garlic, minced
- 1 medium Bell pepper, diced
- 150 grams Pineapple chunks (canned or fresh)
- 3 tablespoons Ketchup
- 2 tablespoons White vinegar
- 2 tablespoons Sugar
- 1 tablespoon Soy sauce
- 100 milliliters Water
- 1 teaspoon Cornstarch (for slurry)
- 2 teaspoons Water (for slurry)
Instructions
Cut the pork tenderloin into thin, bite-sized strips or small chunks.
In a bowl, marinate the pork with salt, white pepper, and a beaten egg. Let it sit for 10 minutes.
In a separate bowl, mix the cornstarch and flour. Coat the marinated pork thoroughly with the dry mixture.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Once hot (around 180°C/350°F), fry the pork in small batches until golden and crispy. Remove and drain on a paper towel-lined plate.
In another pan, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic and diced bell peppers, and stir-fry for 2 minutes.
Add the pineapple chunks and stir for another minute.
In a small bowl, mix the ketchup, white vinegar, sugar, soy sauce, and water to make the sweet and sour sauce.
Pour the sauce mixture into the pan and bring it to a simmer.
In a separate small bowl, mix the cornstarch and water to create a slurry. Gradually add the slurry to the simmering sauce while stirring, and cook until the sauce thickens.
Add the fried pork to the pan and toss it in the sauce until evenly coated. Cook for an additional 1-2 minutes to heat through.
Serve immediately with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
1471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.1 g | 168% | |
| Saturated Fat | 19.7 g | 99% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1120 mg | 49% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 13.7 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 32 mg | 2% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 733 mg | 16% | |
*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.
