Sweet N Sour Pork
Experience the irresistible balance of tangy, sweet, and savory flavors with this classic Sweet N Sour Pork recipe, a takeout favorite made right at home! Tender pork shoulder or tenderloin is battered and fried to golden, crispy perfection before being tossed in a vibrant, glossy sauce made with ketchup, vinegar, soy sauce, and a touch of brown sugar. Complemented by crunchy bell peppers, juicy pineapple chunks, and onion, this dish delivers a delicious harmony of textures and tastes. Perfect for serving over steamed rice or noodles, this easy-to-make dish is a crowd-pleasing option for weeknight dinners or special occasions. Satisfy your craving for authentic Chinese-inspired cuisine with this delightful recipe that’s sure to impress!
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Recipe Information
Ingredients
- 500 grams pork shoulder or tenderloin
- 120 grams cornstarch
- 60 grams all-purpose flour
- 120 milliliters water
- 500 milliliters vegetable oil (for frying)
- 2 large bell peppers (red and green)
- 200 grams pineapple chunks (canned or fresh)
- 1 medium onion
- 60 milliliters vinegar
- 4 tablespoons ketchup
- 3 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (for thickening sauce)
- 2 tablespoons water (for thickening sauce)
- 0.5 teaspoons salt
- 0.25 teaspoons white pepper
Instructions
Cut the pork into bite-sized cubes (approximately 1-inch pieces) and season with salt and white pepper. Set aside.
In a mixing bowl, combine 120 grams of cornstarch, 60 grams of flour, and 120 milliliters of water to create a batter. Mix until smooth.
Coat the pork pieces in the batter evenly.
Heat 500 milliliters of vegetable oil in a deep pan or wok to 180°C (350°F). Fry the battered pork in batches until golden and crispy (about 4–5 minutes per batch). Remove and drain on a paper towel-lined plate. Set aside.
Prepare the vegetables by cutting the bell peppers and onion into bite-sized pieces.
In a large pan or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Sauté the bell peppers and onion for 2–3 minutes until slightly tender but still crisp.
Add the pineapple chunks to the pan and cook for another 1–2 minutes. Set the vegetables aside in a separate bowl.
In the same pan, combine 60 milliliters of vinegar, 4 tablespoons of ketchup, 3 tablespoons of brown sugar, and 2 tablespoons of soy sauce over medium heat. Stir until the sugar dissolves and the sauce is smooth.
In a small bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Add this mixture to the sauce and stir well to thicken, cooking for 1–2 minutes.
Return the vegetables and fried pork to the pan. Toss everything together in the sauce, ensuring the pork and vegetables are evenly coated.
Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
6686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 602.0 g | 772% | |
| Saturated Fat | 109.2 g | 546% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 2924 mg | 127% | |
| Total Carbohydrate | 265.0 g | 96% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 76.7 g | ||
| Protein | 105.6 g | 211% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 12.0 mg | 67% | |
| 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.
