Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Chinese
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 garlic cloves, minced

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.

50 minMediumServes 4540 cal/serving

ChineseDinnerStovetopHigh ProteinDairy-FreeNut-FreeLow-Sodium

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 garlic cloves, minced

Instructions

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.
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.
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.
4

Pour off all but 1 tbsp of oil. Over medium-high heat, stir-fry 2 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.
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.
6

Return the fried pork to the pan and toss everything to coat. Serve immediately over steamed white rice.

Questions

Can I make Sweet and Sour Pork gluten-free?

Yes. The gluten in this entry is 1/4 cup all-purpose flour, 2 tbsp soy sauce. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

How long does Sweet and Sour Pork keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Sweet and Sour Pork?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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