River Road Cookbook Sweet and Sour Pork
Experience a harmonious blend of tangy, sweet, and savory flavors with the River Road Cookbook Sweet and Sour Pork. This classic dish combines crispy, golden-fried pork bites with vibrant red and green bell peppers, juicy pineapple chunks, and a perfectly balanced homemade sweet and sour sauce. The marinated pork is coated in a light, crispy batter, then paired with a glossy sauce featuring rice vinegar, ketchup, and a touch of brown sugar for an irresistible, restaurant-quality meal you can make at home. Ideal for weeknight dinners or special occasions, this recipe comes together in just under an hour and is best served over fluffy steamed white rice. Packed with color, texture, and bold flavors, this sweet and sour pork is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Pork shoulder or pork loin
- 2 tablespoons Soy sauce
- 1 large Egg
- 0.5 cup Cornstarch
- 0.5 cup All-purpose flour
- 2 cups Vegetable oil
- 1 cup Pineapple chunks
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 0.25 cup Rice vinegar
- 0.25 cup Ketchup
- 0.25 cup Brown sugar
- 1 tablespoon Soy sauce (for sauce)
- 2 teaspoons Cornstarch (for sauce)
- 2 tablespoons Water
Instructions
Cut the pork shoulder or pork loin into bite-sized cubes. Place the pork in a bowl and marinate with 2 tablespoons of soy sauce. Let it sit for 10-15 minutes.
While the pork is marinating, prepare your vegetables: dice the red and green bell peppers into squares, and drain the pineapple chunks if canned.
In a small bowl, beat the egg. In a separate shallow dish, mix the cornstarch and all-purpose flour together for dredging.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Ensure the oil is hot enough for frying.
Dip each marinated pork cube into the beaten egg, then dredge it in the cornstarch-flour mixture. Carefully place the coated pork into the hot oil and fry in batches until golden and crispy. Remove and drain on a plate lined with paper towels.
In another pan, heat 1 tablespoon of the vegetable oil used earlier. Stir-fry the bell peppers for 2-3 minutes until they begin to soften. Add the pineapple chunks and toss together for 1 minute. Remove from heat and set aside.
In a small saucepan, combine the rice vinegar, ketchup, brown sugar, and 1 tablespoon soy sauce. Bring to a simmer over medium heat until the sugar has dissolved.
In a small bowl, dissolve 2 teaspoons of cornstarch in 2 tablespoons of water. Slowly add this mixture to the simmering sauce, stirring constantly, until the sauce thickens to a glossy consistency.
Combine the fried pork, vegetables, and pineapple in a large skillet or wok. Pour the sweet and sour sauce over the top and toss everything together to coat evenly.
Serve hot over steamed white rice, and enjoy!
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.6 g | 160% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 67.3 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 59.1 g | 22% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 25.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 667 mg | 14% | |
*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.
