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

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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.

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Questions

How hot should the oil be for Sweet and Sour Pork?

For Sweet and Sour Pork, the frying oil is held at 350 F (about 175 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy. The target internal temperature is 145 F (about 65 C), given in step 3. A probe thermometer removes the guesswork.

What can I use instead of rice vinegar in Sweet and Sour Pork?

The entry for Sweet and Sour Pork calls for 1/4 cup rice vinegar. In its place: Apple cider vinegar or white wine vinegar, softened with a pinch of sugar, is close. Avoid plain distilled vinegar at full strength, which is much sharper.

Can I make Sweet and Sour Pork gluten-free?

Yes. The gluten in Sweet and Sour Pork 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.

Does Sweet and Sour Pork contain soy?

Yes: 2 tbsp soy sauce. The full allergen list for this entry is gluten, eggs and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How much protein is in Sweet and Sour Pork?

One serving (the recipe makes 4) has 32 g of protein in about 540 calories, alongside 48 g carbohydrate and 20 g fat, plus 1 g fiber and 320 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

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