Sweet And Sour Pork

Sweet and sour pork is a classic Cantonese dish that features crispy pork pieces coated in a tangy and sweet sauce. This recipe is a perfect balance of flavors and textures, making it a popular choice for both family dinners and special occasions.

Sweet And Sour Pork

Ingredients

  • 1 lb pork loin, cut into bite-sized pieces
  • 1/2 cup cornstarch
  • 2 eggs, beaten
  • 1 cup bell peppers, diced
  • 1 cup pineapple chunks
  • 1/2 cup ketchup
  • 1/4 cup rice vinegar
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger, minced
  • 1 teaspoon garlic, minced
  • Vegetable oil for frying
  • Salt and pepper to taste

Instructions

  1. In a bowl, season the pork pieces with salt and pepper.
  2. Coat the pork pieces in cornstarch, then dip them in the beaten eggs.
  3. Heat vegetable oil in a pan over medium-high heat and fry the pork until golden and crispy. Drain on paper towels and set aside.
  4. In a separate pan, sauté the bell peppers, pineapple chunks, ginger, and garlic until the vegetables are tender-crisp.
  5. In a small bowl, mix together the ketchup, rice vinegar, brown sugar, and soy sauce to make the sweet and sour sauce.
  6. Pour the sweet and sour sauce over the sautéed vegetables and bring to a simmer.
  7. Add the crispy pork pieces to the sauce and stir to coat evenly. Cook for an additional 2-3 minutes.
  8. Serve the sweet and sour pork hot over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
25g
Protein
20g
Fat
18g

Supplies

Frying pan Saucepan Bowls Whisk Tongs Knife Cutting board

Tools

Stove Knife Cutting board Measuring cups and spoons

Serving suggestions

Serve the sweet and sour pork with a side of steamed jasmine rice and garnish with sliced green onions for a pop of color and freshness.

Tips & tricks

For extra crispy pork, double coat the pieces in cornstarch and egg before frying.

Cost

$15