Sweet And Sour Pork
User Reviews
5
Sweet And Sour Pork
Description
This Sweet and Sour Pork recipe starts with pork shoulder cut into cubes and marinated briefly with baking soda, garlic, ginger, and low-sodium soy sauce to infuse flavor and improve tenderness. After seasoning and coating with cornstarch, the pork is fried twice in hot oil to build a crisp, golden crust while locking moisture inside.
The sauce mixes familiar sweet and sour elements including rice vinegar, brown sugar, ketchup, tomato paste, and pineapple juice with chicken broth, thickened by cornstarch. Stir-fried vegetables like green and red bell peppers and onion are cooked briefly with garlic before the sauce is added and thickened. The pork and pineapple chunks are then combined with the sauce and vegetables, creating a glossy, flavorful dish featuring sweet acidity and savory notes.
Serving suggestions include garnishing with sliced green onions or chili oil for slight heat. Vegetables can be modified to preference, and oil temperature is critical to prevent soggy pork by ensuring it sizzles on contact. The method highlights the importance of double frying for optimal texture and careful sauce consistency.
Ingredients
Pork Marinade
- 1 pound pork shoulder cut into 1 inch cubes
- ¼ teaspoon baking soda
- 2 cloves garlic minced
- 1 inch ginger grated, piece
- 2 tablespoons soy sauce low sodium
For Dredging
- 1 cup cornstarch
- salt to taste
- black pepper to taste
Sweet And Sour Sauce
- 3 tablespoons rice vinegar
- ⅓ cup brown sugar packed
- 1 cup chicken broth low sodium
- ⅓ cup ketchup
- 1 tablespoon tomato paste
- ¼ cup pineapple juice
- ½ teaspoon cornstarch
- 1 teaspoon salt or to taste
Stir-Fry
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium onion cut into 1-inch pieces
- 2 cloves garlic minced
- ½ cup pineapple chunks
- 2 cups vegetable oil
Instructions
- In a bowl, combine pork cubes with baking soda, minced garlic, grated ginger, and soy sauce. Mix well and let marinate for 10-15 minutes to infuse flavor and tenderize the meat.
- In a separate bowl, whisk together all the sauce ingredients. Make sure to dissolve the cornstarch completely. Set aside.
- After marinating, season the pork with salt and pepper, then toss them in cornstarch to coat.
- Heat half the oil in a skillet over medium-high heat. Fry the pork cubes until they turn light golden. Remove and set aside. This first fry is to ensure extra crispiness.
- Add the remaining oil to the skillet and re-fry the pork cubes until golden brown and crispy. Remove and set aside.
- In a large wok or pan, heat another tablespoon of vegetable oil over medium high heat. Add the onion and bell peppers and cook for 1 minute. Add the garlic and cook for another 30 seconds until aromatic.
- Pour the sweet and sour sauce mixture in the wok and stir well until the sauce get thick and glossy. Add the fried pork and pineapple chunks to the wok, toss everything together well. Cook for another 2 minutes then remove from heat.
- Dish it out hot over a bed of steamed rice or noodles.
Notes
- Ensure oil is hot enough before frying; a small piece of bread should sizzle immediately when added.
- Double frying the pork is essential for extra crispiness; don’t skip the second fry.
- Fully dissolve cornstarch in the sauce to prevent lumps.
- Feel free to substitute or add vegetables like carrots or snap peas for variation.
- Garnish with sliced green onions or drizzle chili oil for a spicy kick if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 551 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 551kcal | 28% |
| Carbohydrates | 68g | 23% |
| Protein | 29g | 58% |
| Fat | 18g | 28% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 68mg | 23% |
| Sodium | 1242mg | 52% |
| Potassium | 856mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 1221IU | 24% |
| Vitamin C | 71mg | 79% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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