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Sweet and Sour Pork with Bell Peppers Recipe

Chinese · Main course · 35 min total

A classic Chinese takeout favorite made at home, featuring crispy pork chunks and colorful bell peppers in a tangy-sweet sauce.

Ingredients

• 1 lb pork loin, cut into 1-inch cubes
• 1/2 cup cornstarch
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow onion, cut into 1-inch pieces
• 1/2 cup pineapple chunks (optional)
• 1/4 cup ketchup
• 3 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
• Vegetable oil for frying

Instructions

1. In a bowl, combine pork cubes with salt and white pepper. Add beaten eggs and mix well. Add flour and 1/2 cup cornstarch, tossing to coat evenly.
2. 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.
3. In a small bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce. Set aside.
4. Heat 1 tablespoon vegetable oil in a clean wok or skillet over high heat. Add garlic and ginger, stir-fry for 30 seconds. Add onion and bell peppers, stir-fry for 2 minutes until slightly tender.
5. Add the sauce mixture and pineapple chunks (if using). Bring to a boil. Stir in cornstarch slurry and cook until sauce thickens, about 1 minute.
6. Add fried pork to the sauce and toss to coat evenly. Serve immediately over steamed rice.

Tips

• For extra crispiness, double-fry the pork: fry once at 325°F for 3 minutes, then again at 375°F for 2 minutes.
• Substitute chicken or tofu for pork if desired.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.

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