Sweet Sour Pork
Transform your kitchen with this irresistible Sweet and Sour Pork recipe, a quintessential takeout-inspired dish made right at home. Tender pork tenderloin is seasoned, coated in a crispy golden batter, and stir-fried to perfection, creating the ultimate crunch in every bite. Tossed with a vibrant medley of red and green bell peppers, juicy pineapple chunks, and a tangy homemade sauce made from ketchup, soy sauce, vinegar, and a touch of sugar, this dish is a harmonious balance of savory, sweet, and sour flavors. Perfectly paired with steamed rice or noodles, this crowd-favorite Chinese classic is quick to prepare in just 45 minutes and brings authentic restaurant-quality results straight to your table.
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Recipe Information
Ingredients
- 500 grams Pork tenderloin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 tablespoons Cornstarch
- 4 tablespoons All-purpose flour
- 1 large Egg
- 1 cup Vegetable oil
- 1 medium (diced) Red bell pepper
- 1 medium (diced) Green bell pepper
- 1 cup (drained) Pineapple chunks
- 2 cloves (minced) Garlic
- 4 tablespoons Ketchup
- 3 tablespoons White vinegar
- 1 tablespoon Soy sauce
- 3 tablespoons Sugar
- 1 cup Water
- 1 tablespoon (for sauce) Cornstarch
- 2 tablespoons (for slurry) Water
Instructions
Cut the pork tenderloin into bite-size cubes. Season with salt, black pepper, and 2 tablespoons of cornstarch. Set aside for 10 minutes.
In a bowl, combine 4 tablespoons of all-purpose flour with the remaining 2 tablespoons of cornstarch and 1 beaten egg. Mix into a smooth batter.
Heat the vegetable oil in a deep skillet or wok over medium-high heat. Dip each pork cube into the batter, ensuring it's well-coated, then fry in the hot oil until golden and crispy. Fry in batches if necessary. Remove and drain on paper towels.
In a clean pan, heat 2 tablespoons of the remaining vegetable oil over medium heat. Add the minced garlic and stir-fry until aromatic.
Add the diced red and green bell peppers, stirring for 2-3 minutes, until slightly tender. Then add the pineapple chunks and toss to combine.
In a small bowl, create the sauce by mixing ketchup, white vinegar, soy sauce, sugar, and 1 cup of water. Stir until smooth and pour into the pan. Bring to a simmer.
In another small bowl, make a slurry by combining 1 tablespoon of cornstarch and 2 tablespoons of water. Add this mixture to the sauce and cook until it thickens, about 1 minute.
Add the fried pork to the pan, tossing to coat evenly in the sauce. Simmer for an additional 2-3 minutes to allow the flavors to meld.
Serve hot with steamed rice or noodles for a complete meal.
Nutrition Facts
Calories |
801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.1 g | 75% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 34.4 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 1138 mg | 49% | |
| Total Carbohydrate | 39.6 g | 14% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 20.3 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 811 mg | 17% | |
*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.
