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Pineapple Sweet and Sour Pork Recipe

Chinese · Main course · 35 min total

A classic Chinese takeout favorite made at home with crispy pork, tangy pineapple, and a perfectly balanced sweet and sour sauce.

Ingredients

• 1 lb pork tenderloin, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Vegetable oil for frying
• 1 cup fresh pineapple chunks (or canned, drained)
• 1 green bell pepper, cut into 1-inch pieces
• 1/2 cup ketchup
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Instructions

1. In a bowl, combine pork cubes with salt and white pepper. Add cornstarch and toss to coat evenly.
2. In a separate bowl, whisk eggs and flour to make a batter. Dip each pork piece into batter, letting excess drip off.
3. Heat about 2 inches of oil in a wok or deep skillet to 350°F (175°C). Fry pork in batches until golden brown and cooked through, about 4-5 minutes. Drain on paper towels.
4. In a small bowl, mix ketchup, rice vinegar, brown sugar, and soy sauce for the sauce.
5. Remove all but 1 tablespoon oil from the wok. Stir-fry bell pepper and pineapple over high heat for 1 minute.
6. Pour the sauce into the wok and bring to a boil. Stir in cornstarch slurry and cook until thickened, about 30 seconds.
7. Add fried pork back to the wok and toss to coat evenly with sauce. Serve immediately over steamed rice.

Tips

• For extra crispiness, double-fry the pork: fry once at 325°F, then again at 375°F.
• Substitute canned pineapple if fresh is unavailable; use 1/2 cup of the juice in the sauce for extra flavor.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in a skillet to restore crispness.

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