Sweet and Sour Pork
Tender battered pork pieces deep-fried until crispy, then tossed with colorful bell peppers, pineapple, and a glossy sweet-and-sour sauce. A classic Chinese restaurant dish made fresh at home.
Ingredients
- 1.5 lbs pork tenderloin, 1-inch pieces
- 1 large egg, beaten
- 1/3 cup cornstarch (for batter)
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 2 cups vegetable oil, for frying
- 1 red bell pepper, 1-inch pieces
- 1 green bell pepper, 1-inch pieces
- 1 cup pineapple chunks, drained if canned
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 2 tbsp soy sauce
- 1/4 cup granulated sugar
- 1/4 cup pineapple juice
- 2 tsp cornstarch (for sauce)
- 2 cloves garlic cloves, minced
Instructions
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1
Whisk together the sauce: 1/3 cup ketchup, 1/4 cup rice vinegar, 2 tbsp soy sauce, 1/4 cup granulated sugar, and 1/4 cup pineapple juice. Stir in 2 tsp cornstarch (for sauce) until dissolved. Set aside.
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2
In a bowl, combine 1 beaten large egg, 1/3 cup cornstarch (for batter), 1/4 cup all-purpose flour, and 1/2 tsp salt to make a thick batter. Add 1.5 lbs 1-inch pieces pork tenderloin and toss to coat.
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3
Heat 2 cups vegetable oil in a large wok or heavy pot over medium-high heat to 350°F. Fry the battered pork in batches for 3-4 minutes per batch, turning once, until golden and crispy, and the internal temperature reaches 145°F. Drain on paper towels.
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4
Pour off all but 1 tbsp of oil. Over medium-high heat, stir-fry 2 cloves minced garlic cloves for 30 seconds. Add 1 1-inch pieces red bell pepper and 1 1-inch pieces green bell pepper and cook 2 minutes until slightly tender but still crisp.
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5
Add 1 cup drained if canned pineapple chunks and pour the sauce over the vegetables. Stir and cook until the sauce thickens and becomes glossy, about 1-2 minutes.
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6
Return the fried pork to the pan and toss everything to coat. Serve immediately over steamed white rice.