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Cantonese Sweet and Sour Pork Recipe

Chinese · Main course · 35 min total

A classic Cantonese dish featuring crispy battered pork tenderloin tossed in a tangy-sweet sauce with bell peppers, onion, and pineapple. This home-cook version achieves restaurant-quality crunch and flavor.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/2 tsp salt
• 1/4 tsp white pepper
• 1 tbsp soy sauce
• 1 egg
• 1/2 cup cornstarch
• 1/4 cup all-purpose flour
• Vegetable oil, for frying
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 3 tbsp sugar
• 1 tbsp soy sauce
• 1/2 cup pineapple chunks (canned, drained)
• 1/2 green bell pepper, cut into chunks
• 1/2 red bell pepper, cut into chunks
• 1/2 onion, cut into chunks

Instructions

1. In a bowl, combine pork with salt, white pepper, and 1 tbsp soy sauce. Let marinate 10 minutes.
2. In another bowl, whisk egg. In a third bowl, mix cornstarch and flour.
3. Heat 2 inches of oil in a wok or deep pan to 350°F (175°C).
4. Dip pork cubes into egg, then dredge in cornstarch mixture, shaking off excess. Fry in batches until golden and crispy, about 4-5 minutes. Drain on paper towels.
5. In a small bowl, mix ketchup, rice vinegar, sugar, and 1 tbsp soy sauce for the sauce.
6. Remove all but 1 tbsp oil from wok. Stir-fry bell peppers and onion over high heat for 1 minute. Add pineapple and sauce. Cook until sauce thickens, about 2 minutes.
7. Add fried pork and toss quickly to coat. Serve immediately.

Tips

• For extra crispiness, double-fry the pork: first fry at 325°F for 3 minutes, then at 375°F for 2 minutes.
• If sauce is too thick, thin with a splash of water or pineapple juice.
• Serve with steamed white rice.

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