Sweet and Sour Pork

Crispy fried pork pieces coated in a vibrant, tangy, and slightly sweet sauce, studded with colorful bell peppers and pineapple chunks. This classic dish offers a delightful balance of textures and flavors, making it a crowd-pleaser.

Sweet and Sour Pork
  • Prep time: 11 minutes
  • Cook time: 31 minutes
  • Total time: 42 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: American

Ingredients

  • 1.5 pounds pork tenderloin, cut into 1-inch cubes
  • 1/4 cup cornstarch, plus more for dredging
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil, for frying
  • 1 tablespoon vegetable oil
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1/2 cup pineapple chunks (fresh or canned)
  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons granulated sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch, mixed with 2 teaspoons water (slurry)

Instructions

  1. In a bowl, combine pork cubes with 1/4 cup cornstarch, eggs, salt, and pepper. Toss to coat evenly.
  2. In a shallow dish, combine flour and a little more cornstarch. Dredge the pork pieces in the flour mixture, shaking off any excess.
  3. Heat about 2 inches of vegetable oil in a wok or large, deep skillet over medium-high heat to 350°F.
  4. Fry the pork in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
  5. In the same wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the green and red bell peppers and stir-fry for 2-3 minutes until crisp-tender.
  6. Add the pineapple chunks and stir-fry for another minute.
  7. In a small bowl, whisk together ketchup, pineapple juice, rice vinegar, sugar, and soy sauce.
  8. Pour the sauce mixture into the wok with the vegetables. Bring to a simmer.
  9. Add the cornstarch slurry and stir until the sauce thickens. Return the fried pork to the wok and toss to coat evenly in the sauce.
  10. Serve immediately, typically with steamed rice.

Tips

  • Ensure the oil is hot enough before frying the pork for maximum crispiness.
  • Don't overcrowd the pan when frying; cook pork in batches to maintain oil temperature.
  • Adjust the sugar and vinegar ratio in the sauce to suit your desired sweetness and tanginess.

Frequently Asked Questions

Can I use a different type of pork?

Pork tenderloin is recommended for its tenderness. Pork loin can be used, but may require a slightly longer cooking time and could be less tender.

How can I make the sauce thicker or thinner?

For a thicker sauce, add a bit more cornstarch slurry. For a thinner sauce, add a tablespoon or two of water or pineapple juice.

What can I substitute for pineapple juice?

Orange juice or even water can be used as a substitute for pineapple juice, though it will alter the final flavor of the sauce.