Sweet and Sour Pork
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6
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Calories
384 kcal
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Course
Main Course
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Cuisine
Asian
Sweet and Sour Pork
Description
Sweet and Sour Pork features bite-sized pork tenderloin pieces expertly coated with beaten egg, flour, and cornstarch, then deep-fried to a golden crisp. The pork is then stir-fried with onions, red and green bell peppers, and pineapple chunks, which add a fresh and juicy contrast to the meat. The sauce is prepared by mixing granulated sugar, apple cider vinegar, soy sauce, garlic and onion powders, ketchup, and cornstarch for thickening, which is poured over the stir-fried ingredients to create a glossy, tangy glaze. The frying method ensures a crunchy exterior, while the sauce provides a bright balance of sweet and sour notes. This dish is best enjoyed immediately to preserve the pork's crispy coating and pairs well with plain steamed rice to absorb the flavorful sauce.
Using a deep-frying thermometer to maintain oil temperature helps achieve a perfect fry, avoiding greasy or burnt coating. The inclusion of pineapple chunks lends a subtle sweetness and freshness, enhancing the overall flavor profile. Fresh pineapple is preferred but canned works fine as well.
For ease of cutting, chilling the pork in the freezer briefly before slicing helps create evenly sized pieces. Serving promptly preserves the texture contrast between the crispy pork and the saucy vegetables.
Ingredients
For the stir fry
- 1 1/2 pounds pork tenderloin cut into 1 inch pieces
- 2 egg beaten
- salt to taste
- black pepper to taste
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 2 teaspoons vegetable oil plus more for frying
- 1/2 cup onion cut into 1 inch pieces
- 1 medium green bell pepper cut into 1 inch pieces
- 1 medium red bell pepper cut into 1 inch pieces
- 3/4 cup pineapple chunks fresh or canned
For the sauce
- 1/2 cup granulated sugar
- 1/3 cup apple cider vinegar
- 2 tablespoons soy sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/3 cup ketchup
- 1 tablespoon cornstarch
Instructions
For the stir fry
- Place the eggs in a bowl, add salt and pepper to taste.
- Mix the flour and cornstarch together and place in a shallow bowl or on a plate. Season with salt and pepper to taste.
- Heat 3 inches of oil in a deep pot to 350 degrees F.
- Dip each piece of pork into the egg, then roll into the flour mixture. Repeat with all of the meat.
- Fry 7-8 pieces of pork at a time for 5 minutes, or until golden brown. Drain on paper towels. Repeat the process with all of the pork pieces.
- While the meat is cooking, heat the 2 teaspoons of oil in a large pan over medium high heat. Add the bell peppers and onion to the pan and season with salt and pepper to taste.
- Cook for 4-5 minutes or until vegetables are just tender. Stir in the pineapple chunks.
For the sauce
- In a small bowl, whisk together the sugar, cider vinegar, soy sauce, garlic powder, onion powder, ketchup and cornstarch.
- Pour the sauce into the pan with the peppers, onions and pineapple and bring to a simmer. Cook for 2-3 minutes or until sauce has thickened.
- Add the fried pork to the pan with the vegetables and pineapple and toss to coat with the sauce. Serve immediately.
Notes
- Chilling pork in the freezer for about 20 minutes firms it up, making it easier to cut into equal pieces.
- Fresh pineapple is preferred to canned for better texture and flavor, but canned pineapple works well too.
- Serve this dish immediately after cooking to maintain the pork’s crispy coating before it softens in the sauce.
- Use a frying thermometer to keep the oil at 350°F for even cooking; too hot burns the coating, too cool makes it greasy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 384 kcal
% Daily Value*
| Calories | 384kcal | 19% |
| Carbohydrates | 54g | 18% |
| Protein | 26g | 52% |
| Fat | 16g | 25% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 162mg | 54% |
| Sodium | 582mg | 24% |
| Potassium | 557mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 49.5mg | 55% |
| Calcium | 37mg | 4% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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