Sweet Sour Pork N Onions
Dive into the irresistible world of Sweet Sour Pork N Onions, a culinary classic that perfectly balances bold flavors and vibrant colors. Tender, golden-brown pieces of crispy pork are the star of this dish, paired with juicy pineapple chunks, crunchy bell peppers, and sweet onions. Bathed in a glossy sweet-and-sour sauce made with ketchup, vinegar, soy sauce, and sugar, each bite delivers a tantalizing mix of tangy, savory, and sweet notes. This dish comes together in just under 45 minutes, making it an excellent choice for busy weeknights or when you're craving Chinese takeout at home. Serve it piping hot over fluffy steamed rice for a delightful meal that’s sure to impress. Whether you’re a fan of classic Asian comfort food or simply looking to spice up dinner, Sweet Sour Pork N Onions will hit all the right spots!
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Recipe Information
Ingredients
- 500 g pork shoulder or pork tenderloin
- 1 large onion
- 1 red bell pepper
- 1 green bell pepper
- 150 g pineapple chunks (canned or fresh)
- 50 g cornstarch
- 50 g all-purpose flour
- 1 egg
- 1 tsp salt
- 0.5 tsp black pepper
- 500 ml vegetable oil (for frying)
- 4 tbsp ketchup
- 3 tbsp white vinegar
- 2 tbsp soy sauce
- 3 tbsp sugar
- 100 ml water
- 1 tbsp cornstarch (for sauce slurry)
- 2 tbsp water (for sauce slurry)
Instructions
Cut the pork into bite-sized pieces and marinate with salt and black pepper. Let it sit for 10 minutes.
In a bowl, mix the cornstarch and flour. Beat the egg and add it to the pork, coating each piece. Dredge the pork in the cornstarch-flour mixture to coat evenly.
Heat the vegetable oil in a deep pan or wok over medium-high heat. Fry the pork in batches until golden brown and crispy. Drain on paper towels and set aside.
Cut the onion, red bell pepper, and green bell pepper into medium-sized chunks. Set them aside.
In a small bowl, mix together the ketchup, white vinegar, soy sauce, sugar, and water. This will be the base for the sweet and sour sauce.
In a separate pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the onions, bell peppers, and pineapple chunks. Stir-fry for 2-3 minutes until slightly softened.
Pour the prepared sauce mixture into the pan with the vegetables. Bring it to a simmer.
Mix the cornstarch with 2 tablespoons of water to create a slurry. Slowly add the slurry to the sauce while stirring until it thickens to your desired consistency.
Add the fried pork to the pan and toss everything together, ensuring the sauce coats the pork evenly.
Serve hot with steamed rice.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.0 g | 195% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 146 mg | 49% | |
| Sodium | 946 mg | 41% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 20.0 g | ||
| Protein | 27.7 g | 55% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 656 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.
