Chinese Sweet & Sour Pork
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5.0
12 reviews
Excellent
Chinese Sweet & Sour Pork
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This recipe for Chinese Sweet & Sour Pork is a classic, traditional dish that features crunchy fried pork morsels tossed in a sweet and tangy sauce with onions, pineapple and bell pepper.
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Ingredients
Pork:
- 2 lbs pork butt or pork shoulder (豬肉) cut into 1" chunks
- 2 tablespoon soy sauce (醬油)
- ½ teaspoon white pepper (胡椒粉)
- 1 large egg (蛋)
- 1 C all-purpose flour (麵粉) or as needed
For frying:
- 4 C peanut oil (花生油) or high smoke-point vegetable oil
Sweet and sour sauce:
- ½ C pickle juice (泡菜汁)
- 6 oz (180ml) pineapple juice (菠蘿汁) from the can of pineapple chunks
- ½ C ketchup (茄汁)
- 1 teaspoon cornstarch (鷹粟粉)
- 2 tablespoon brown sugar (紅糖)
- 1 tablespoon vegetable oil (菜油)
- 1 C white onion (洋蔥)
- 1 C red bell pepper (甜椒) (or combination of orange, yellow, green bell pepper), cut into chunks
- 1 can pineapple chunks (菠蘿) drained, but reserve the liquid for the sauce
Instructions
Prepare the pork:
- In a large bowl, place the chunks of pork along with soy sauce and white pepper.
- Stir combine the pork with the seasonings.
- Cover with a lid and place into the fridge to marinate for at least 4 hours.
- Remove the pork from the fridge and add 1 beaten egg to the diced pork.
- Add enough flour (anywhere from ¾ C to 1 C or more) all-purpose flour to evenly coat the pork.
- Cover and let the flour-dredged pork sit in the fridge for another hour.
Fry the pork:
- Heat up a wok or large pot of oil over medium-high heat.
- Once the oil temperature reaches 350°F/177C, add pieces of flour-dredged pork into the frying oil and fry it batches, about 6-7 minutes per batch, until golden brown and crisp.
- Remove the pork with a slotted spoon and drain onto a baking sheet lined with paper towel.
- Repeat with the remaining pork.
Make the sauce:
- Combine pickle juice, pineapple juice, ketchup, cornstarch, and brown sugar in a bowl and stir well. Set aside.
- In a wok over medium-high heat, add in 1 tablespoon oil and add in the white onion and bell peppers.
- Sauté for 1-2 minutes, until aromatic.
- Add in the pineapple chunks, along with the sauce mixture.
- Bring to a simmer and cook until the sauce has reduced and thickened, about 5-7 minutes.
- Add in the fried pork, and lightly toss to combine with the sauce.
- Transfer to a dish and serve with steamed rice.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
22g
(7%)
Protein
20g
(40%)
Fat
6g
(9%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.04g
Cholesterol
71mg
(24%)
Sodium
574mg
(24%)
Potassium
455mg
(13%)
Fiber
1g
(4%)
Sugar
8g
(16%)
Vitamin A
583IU
(12%)
Vitamin C
24mg
(27%)
Calcium
29mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 22g | 7% |
| Protein | 20g | 40% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 71mg | 24% |
| Sodium | 574mg | 24% |
| Potassium | 455mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 583IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 29mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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