This tasty dish features tender pieces of pork tossed in a vibrant sweet and sour sauce. With colorful veggies like bell peppers, it looks as good as it tastes!
Who doesn’t love that perfect combo of sweet and tangy? I could eat this with rice every day and still want more! It’s a hit at family dinners. 🍚
Making this dish is easier than you think! Just fry the pork, whip up the sauce, and stir everything together. You’ll be the star chef of the evening!
Key Ingredients & Substitutions
Pork: I recommend using pork tenderloin for its tenderness, but pork loin or even chicken can work too if you’re looking for alternatives.
Cornstarch and Flour: This mix gives the pork that perfect crispy coating. If you’re gluten-free, try using almond flour or a gluten-free flour blend instead!
Bell Peppers: The colorful trio of green, red, and yellow bell peppers make this dish visually appealing. You can swap in other sweet peppers like orange or use any other veggies you enjoy.
Sweet and Sour Sauce: Ketchup lends a flavorful base. You can use chili sauce for a spicy kick or add a splash of orange juice for a citrus twist, and honey can be a great natural sugar alternative!
How Do I Get the Pork Extra Crispy?
The secret to crispy pork is all in the coating and frying! Here’s how to achieve that crunch:
- Make sure to fully coat the pork pieces with the egg mixture followed by the cornstarch-flour mix. This double coating helps keep the moisture in while making the outside super crispy.
- Fry in batches to avoid crowding the pan, which can lower the oil temperature and result in soggy pork.
- Always ensure the oil is hot enough (around 350°F or 175°C) before adding your pork – this seals in the juices and adds that desired crunch!
Authentic Chinese Sweet and Sour Pork
Ingredients You’ll Need:
For the Pork:
- 1 lb (450g) pork tenderloin or pork loin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 large egg
- 1/4 cup cold water
- Vegetable oil for frying
For the Vegetables:
- 1 medium green bell pepper, cut into chunks
- 1 medium red bell pepper, cut into chunks
- 1 medium yellow bell pepper, cut into chunks
- 1 medium onion, cut into chunks
- 1/2 cup pineapple chunks (fresh or canned)
- 3 green onions, chopped for garnish
For the Sweet and Sour Sauce:
- 1/3 cup rice vinegar or white vinegar
- 1/3 cup ketchup
- 1/4 cup sugar
- 1 tablespoon soy sauce
- 1/4 cup pineapple juice (from canned pineapple or fresh)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry for thickening)
Time Needed:
This dish takes about 15-20 minutes to prepare and 15-20 minutes for cooking, bringing the total to around 30-40 minutes from start to finish. It’s quick enough for a weeknight dinner, yet impressive enough for guests!
Step-by-Step Instructions:
1. Prepare the Batter:
In a bowl, beat the egg and mix it with cold water. In another large bowl, combine the cornstarch and flour. Take the pork pieces and dip them first into the egg mixture, then into the cornstarch-flour mixture until they are well coated.
2. Fry the Pork:
Heat vegetable oil in a deep pan or wok to about 350°F (175°C). Carefully add the coated pork pieces in batches and fry them until they are golden brown and crispy, about 4-5 minutes. Once done, remove them and drain on paper towels to get rid of excess oil.
3. Make the Sauce:
In a separate saucepan, mix together the vinegar, ketchup, sugar, soy sauce, and pineapple juice. Bring the mixture to a gentle boil over medium heat, then reduce slightly. Add the cornstarch slurry to thicken the sauce, stirring until it reaches your desired consistency. Remove it from the heat.
4. Stir-Fry the Veggies:
In a wok or a large skillet, add a tablespoon of vegetable oil and heat it over medium-high heat. Toss in the bell peppers, onion, and pineapple chunks. Stir-fry for about 2-3 minutes until the veggies are just tender but still crisp.
5. Combine Everything:
Add the fried pork back into the wok with the sautéed vegetables. Pour the sweet and sour sauce over everything and gently toss to ensure all the ingredients are coated evenly.
6. Serve:
Transfer your sweet and sour pork to a serving dish and sprinkle chopped green onions on top for garnish. Serve hot over a bed of steamed white rice for a delightful meal!
Enjoy this classic Chinese sweet and sour pork dish with its crispy exterior, colorful veggies, and perfectly balanced tangy sauce! It’s sure to be a family favorite! 😋
Can I Use Different Meats for This Recipe?
Absolutely! While pork is traditional, you can substitute with chicken, beef, or even tofu for a vegetarian option. Just adjust the cooking time based on the meat you choose to ensure it’s cooked through.
What Can I Substitute for Pineapple Juice?
If you don’t have pineapple juice on hand, orange juice can be a great alternative. You could also use apple juice for a different flavor, or simply increase the vinegar and ketchup for a tangy kick without the sweetness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in a skillet over low heat to keep the pork crispy, or in the microwave if you’re in a hurry.
Can I Make This Recipe Gluten-Free?
Yes! Substitute all-purpose flour and cornstarch with a gluten-free flour blend, and ensure your soy sauce is gluten-free or use tamari. This way, you can enjoy the dish without gluten!