Chinese Sweet & Sour Pork
User Reviews
5
Chinese Sweet & Sour Pork
Description
This recipe involves marinating pork chunks in soy sauce and white pepper for at least four hours to enhance flavor. After marinating, the pork is coated in beaten egg and all-purpose flour, then refrigerated to allow the coating to set. The coated pork pieces are deep-fried in peanut or other high smoke-point oil at 350°F (177°C) until golden and crisp, about 6-7 minutes per batch, providing a crunchy exterior with tender meat inside.
The sweet and sour sauce is prepared by mixing pickle juice, pineapple juice, ketchup, cornstarch, and brown sugar, which creates a tangy and mildly sweet base. This sauce is combined with vegetables such as onions, red bell peppers, and pineapple chunks, adding texture and bursts of flavor that complement the fried pork.
This dish is typically served hot, allowing the crispiness of the pork to contrast with the glossy, flavorful sauce. It can be enjoyed with steamed rice or noodles for a full meal and is a staple in many Chinese-inspired home and restaurant kitchens.
Ingredients
Pork:
- 2 lbs pork butt cut into 1" chunks, or pork shoulder, 豬肉
- 2 tablespoon soy sauce 醬油
- ½ teaspoon white pepper 胡椒粉
- 1 egg large, 蛋
- 1 C all-purpose flour or as needed, 麵粉
For frying:
- 4 C peanut oil or high smoke-point vegetable oil, 花生油
Sweet and sour sauce:
- ½ C pickle juice 泡菜汁
- 6 oz pineapple juice from the can of pineapple chunks, 180ml, 菠蘿汁
- ½ C ketchup 茄汁
- 1 teaspoon corn starch Chinese name 鷹粟粉
- 2 tablespoon brown sugar 紅糖
- 1 tablespoon vegetable oil 菜油
- 1 C onion white, 洋蔥
- 1 C red bell pepper or combination of orange, yellow, green bell pepper), cut into chunks, 甜椒
- 1 can pineapple drained, but reserve the liquid for the sauce, chunks, 菠蘿
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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