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Sweet and Sour Pork Recipe

Chinese · Main course · 35 min total

A classic Chinese takeout favorite featuring crispy battered pork chunks coated in a tangy, sweet, and slightly savory sauce with bell peppers and pineapple.

Ingredients

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

Instructions

1. In a bowl, combine cornstarch, flour, salt, and white pepper. Dip pork cubes into beaten eggs, then coat with the cornstarch mixture.
2. Heat oil in a deep pot 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, mix ketchup, rice vinegar, sugar, and soy sauce for the sauce.
4. In a wok or large skillet, heat 1 tbsp oil over high heat. Stir-fry bell peppers for 1-2 minutes until crisp-tender.
5. Add pineapple and the sauce mixture. Bring to a simmer.
6. Stir in the cornstarch slurry and cook until sauce thickens, about 30 seconds.
7. Add fried pork and toss to coat evenly. Serve immediately.

Tips

• For extra crispiness, double-fry the pork: fry once at 325°F for 3 minutes, then again at 375°F for 2 minutes.
• Adjust sweetness and tanginess by adding more sugar or vinegar to taste.
• Leftovers can be reheated in an oven at 350°F for 5-7 minutes to restore crispiness.

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