Sweet and Sour Pork Recipe
This is a great Chinese classic recipe, crispy, sweet, and sour.
Ingredients:
3/4 lb. Pork Tenderloin, cut in 1” cubes
3 tsp. Soy Sauce
Pinch of Cornstarch
1 Carrot, cut in diagonal 1” pieces
1/2 Red Bell Pepper, cut into cubes
1/2 Green Bell Pepper, cut into cubes
1/2 Cup Pineapple Chunks
3 Cups Oil for deep-frying, or as needed
Sauce
1/4 Cup Sugar
2 Tbsp. Ketchup
2 Tbsp. Dark Soy Sauce
1/4 tsp. Salt
1/2 Cup Water or Reserved Pineapple Juice
1/4 Cup Vinegar
1 Tbsp. Cornstarch dissolved in 4 tablespoons water
Batter
1/3 Cup Flour
1/3 Cup Cornstarch
1 Egg White, lightly beaten
1 Tbsp. Vegetable Oil
1/3 Cup Warm Water, as needed
Directions:
Marinate the pork in soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the ketchup, sugar, dark soy sauce, water or juice, salt, and vinegar.
In another bowl, dissolve the cornstarch and warm water and set aside.
Heat the oil for deep-frying to 375 degrees F.
For the batter, combine the cornstarch and flour, and add in the vegetable oil and the egg white. To thicken the batter, add as much warm water as needed to be not too dry or too moist.
Dip the pork into the batter, and deep-fry in batches, don’t let the pork overcrowd, until it’s golden brown. Remove and drain on paper towels.
In a small saucepan, prepare the sweet and sour sauce, bringing it to a boil over medium heat. Add the green pepper, pineapple, and carrot to the sauce, and bring to a boil again until it does thicken with the cornstarch mixture, stirring constantly.
Serve hot over the pork with rice.
And Enjoy!
Yield: 4 to 6 servings
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