Chinese-American Free recipe

Sweet and Sour Pork

Sweet and Sour Pork is Chinese-American takeout done right -- crispy pork in a bright sweet-and-sour sauce with peppers and pineapple. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 25 min Total: 35 min

35Minutes

4Servings

4.8Rating

MediumLevel

Why you'll love this recipe

The components can be made ahead and reheated without losing quality.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1.5 lbs pork shoulder, cubed
1 cup cornstarch
2 eggs beaten
oil for frying
1 bell pepper chunked
1 onion chunked
1 cup pineapple chunks
For sauce: 1/2 cup pineapple juice, 1/3 cup ketchup, 1/4 cup rice vinegar, 1/4 cup sugar, 2 tbsp soy sauce, 1 tbsp cornstarch

Estimated Nutrition (per serving)

725Calories

26gFat

71gCarbs

51gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Dip the pork in egg, then coat in cornstarch. Heat 2 inches of oil to 350 degrees F and fry the pork 5 minutes until golden. Drain.
Step 2
Whisk the sauce ingredients together in a bowl.
Step 3
Heat 1 tbsp oil in a wok over high. Stir-fry the pepper and onion 2 minutes until crisp-tender.
Step 4
Add the pineapple, then pour in the sauce and simmer 2 minutes until thick and glossy.
Step 5
Add the fried pork and toss quickly to coat (do it fast so the pork stays crisp).
Step 6
Serve immediately over rice.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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