Stir-fry with pineapple, bell peppers, and onion. The crispy fried Pork is then mixed with a sweet tart sauce. Skip the takeout and prepare a classic Sweet and Sour Pork with our Easy Fried Rice. The whole family will love it.
Sweet and sour Pork
Sweet and sour Pork is a staple of Chinese cuisine. It’s a staple in Asia. The coated pieces of meat, once golden and crispy, are then deep-fried and tossed with a sauce that is a perfect balance of sweet and sour flavors. This recipe may seem complicated, but I have tested it and divided it into two sections. You can make your version in the kitchen.
Hello! Jessica Gavin is a Certified Culinary Science. JessicaGavin.com is where I explain the science behind cooking better. It’s a pleasure to see this delicious creation on Karina’s mouth-watering site. This recipe will help you develop your culinary skills by giving you a chance to practice breading and sauce-making techniques.
This dish is a real treat because I will also show you how to master deep-frying. It’s this technique that gives it a delicious texture and keeps people coming back for more. This meal is sure to please everyone. It’s paired with a quick sauce that delivers authentic flavors.
How to make sweet and sour Pork
- To ensure even cooking, cut the Pork into cubes of about 1 inch.
- Use the standard technique for breading. Use the traditional breading process.
- Use a high-smoke point oil like vegetable or peanut oil when deep-frying.
- To properly brown and cook the food, maintain an oil temperature between 350-375degF.
- The oil temperature should be hot enough to fry the pork pieces in batches deep.
What goes into sweet and sour pig
- The addition of bell peppers, pineapple, and onions in diced form is a tasty touch. Fresh produce gives the dish a bit of color and flavor. The fruit complements the sauce so well, giving it a candied taste and a little acidity. Stir-fry ingredients until they are crisp and tender.
Sweet and sour sauce ingredients
Tomato paste soy sauce
This sweet-and-sour recipe is easy to make and uses only a few ingredients. Most recipes call for ketchup. But the food scientist inside me reverse-engineered a recipe that is healthier and more delicious.
Cornstarch and water are combined to form a slurry. The cornstarch is added to the sauce at the end of the cooking process, giving it a richness and glossy appearance. The thick sauce sticks to the pork pieces. It’s delicious!
Chinese pork recipe
It’s definitely worth the extra steps! It’s fun to experiment with different cooking methods. It’s the ultimate comfort dish to serve the Pork with a bowl of steamed white rice. You’ll love my easy Shrimp Stir Fry if you like this recipe. Enjoy cooking!
Sweet and Sour Sauce
- 1/2 cup honey
- Rice vinegar, six tablespoons
- Soy sauce, four tablespoons
- Three tablespoons of tomato paste
- One tablespoon cornstarch
- Water 2 tablespoons
- Cut 1 1/2 pounds of pork tenderloin into cubes measuring 1 inch.
- Divide one teaspoon of kosher salt.
- Half a teaspoon of black pepper divided
- 3/4 cup all-purpose flour
- 1/4 cup cornstarch
- Two large eggs
- For frying, 2 cups plus one tablespoon of vegetable oil
- One tablespoon minced Garlic
- White onions, chopped into 3/4 inch pieces.
- Red bell peppers, chopped into 3/4-inch pieces.
- Green bell peppers, chopped into 3/4-inch pieces.
- 1 cup pineapple chunks, 3/4-inch size
- Green onion, two tablespoons
- Half a teaspoon of sesame seeds
- Combine the ingredients for sweet and sour, honey, rice wine vinegar, soya sauce, and tomato paste in a medium bowl. Set aside.
- Combine the cornstarch with water in a small bowl.
- Sprinkle Pork with 1/4 teaspoon of pepper and 1/2 teaspoon of salt.
- Mix flour with 1/3 cup cornstarch in a shallow dish.
- Add eggs to a shallow dish and whisk.
- Each piece of Pork should be coated with flour, then dipped in whisked eggs, and then finished off in flour mixture.
- Heat 2 cups of oil in a medium-sized wok over medium heat. When the oil reaches 350degF, add the battered pig in two to three batches and fry until golden brown.
- Transfer the Pork to a sheet pan and let it drain on a paper towel. Fry the second batch.
- Remove the wok from the oven and wipe it with a paper towel to clean.
- Add one tablespoon of oil to the wok and heat it on medium-high.
- Stir-fry the garlic and onion for 30 seconds once the oil is hot.
- Stir-fry the red and green peppers for one minute.
- Stir-fry the pineapple for one minute.
- Stir the sweet-and-sour sauce and Pork together, and bring the sauce to a boil.
- Stir the cornstarch slurry, then add it to a pan. Continue stirring until the sauce is thickened, about 60 seconds. The sauce can be mixed with the ingredients to coat the meat.
- Serve the sweet and sour glazed Pork over rice, garnished with sesame seeds, green onions, and green onions.