Sweet and Sour Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
665 kcal
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Course
Main Course
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Cuisine
Chinese
Sweet and Sour Pork
Description
Sweet and Sour Pork uses bite-sized pork tenderloin pieces that are first coated in a blend of cornstarch, flour, salt, and pepper, then dipped in beaten eggs before being deep-fried until golden and crispy. This coating creates a crunchy exterior that holds up well when combined with the sauce. The sauce itself is a mix of pineapple juice, orange juice, soy sauce, brown and white sugars, rice and apple cider vinegar, ketchup, and garlic powder, thickened with cornstarch dissolved in water. It cooks to a glossy, balanced sweet and tangy glaze.
Vegetables including red and green bell peppers, yellow onion, garlic, and pineapple chunks are stir-fried briefly in reserved oil to retain their crispness and color. The pork pieces are then returned to the pan to be coated thoroughly with the sauce and vegetables. The finished dish is garnished with sliced green onions and sesame seeds, providing contrast and aroma. This dish works well as a main course served with steamed rice.
Ingredients
- 2 pounds pork tenderloin cut into 1-inch chunks
- 1 cup cornstarch
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper ground
- 2 egg beaten
- canola oil for frying
- 1 cup pineapple chunks
- 1 red bell pepper cut into 1-inch chunks
- 1 green bell pepper cut into 1-inch chunks
- 1 yellow onion cut into 1-inch chunks
- 3 cloves garlic minced
Sauce:
- 2/3 cup pineapple juice
- 1/4 cup orange juice
- 2 tablespoons soy sauce
- 1/4 cup light brown sugar packed
- 1/4 cup white sugar
- 1/4 cup rice vinegar
- 1/4 cup apple cider vinegar
- 1/3 cup ketchup
- 1/4 teaspoon garlic powder
- 1/4 cup cornstarch
- 1/4 cup water
Garnish:
- green onions
- sesame seeds
Instructions
Sauce:
- Add all the ingredients to a medium saucepan and whisk to combine until the cornstarch is dissolved.
- Place it on the stove over medium heat. Stir or whisk well until it comes to a light boil.
- Keep stirring constantly until the sauce thickens. Taste and adjust for sugar and tanginess.
- Remove the sauce from heat when it thickens, and it coats the back of a spoon.
Pork:
- Whisk cornstarch flour, salt, and black pepper in a large, shallow bowl.
- Add beaten eggs to another bowl.
- Pour about 2 inches of canola oil into a deep frying pan and heat it over medium-high heat.
- Dip the pork pieces into the beaten eggs.
- Add the pork chunks to the cornstarch mixture and toss until well coated. Work in batches.
- Cook it in batches in the hot oil until golden and crispy.
- Remove to a plate and set aside.
Combine:
- Once done cooking the pork, discard all the oil, leaving only two tablespoons in the pan.
- Add the onion chunks, bell pepper chunks, garlic, and pineapple chunks, and cook for 2-3 minutes until tender.
- Add the sauce to the pan and stir until all the veggies are well coated.
- Add the pork back and stir again to coat well in the sauce.
- Stir and cook until the sauce has thickened more and is simmering lightly.
- Serve over rice, garnished with sesame seeds and chopped green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 665 kcal
% Daily Value*
| Calories | 665kcal | 33% |
| Carbohydrates | 109g | 36% |
| Protein | 53g | 106% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 229mg | 76% |
| Sodium | 1139mg | 47% |
| Potassium | 1445mg | 31% |
| Fiber | 4g | 16% |
| Sugar | 59g | 118% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 89.8mg | 100% |
| Calcium | 78mg | 8% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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