Sweet and Sour Pork
Ingredients
- • 500 g pork tenderloin, cut into 1-inch cubes
- • 120 g cornstarch
- • 2 item eggs, beaten
- • 500 ml vegetable oil for deep frying
- • 1 item bell pepper, cut into chunks
- • 1 item onion, cut into chunks
- • 200 g pineapple chunks
- • 120 ml ketchup
- • 60 ml rice vinegar
- • 100 g sugar
- • 30 ml soy sauce
- • 2 cloves garlic, minced
- • 15 g ginger, minced
- • 15 g cornstarch for sauce
- • 30 ml water
- • 1 sprinkle salt to taste
- • 1 sprinkle white pepper to taste
Instructions
- 1
Season pork cubes with salt and white pepper. Let marinate for 10 minutes.
- 2
In a bowl, combine ketchup, rice vinegar, sugar, and soy sauce. Mix well and set aside.
- 3
Dip pork pieces in beaten egg, then coat thoroughly in cornstarch.
- 4
Heat oil to 350°F (175°C) in a wok or deep pan. Deep fry pork in batches for 3-4 minutes until golden and crispy. Remove and drain on paper towels.
- 5
Remove all but 2 tablespoons of oil from the wok. Heat over medium-high heat.
- 6
Add garlic and ginger, stir-fry for 30 seconds until fragrant.
- 7
Add bell pepper and onion chunks, stir-fry for 2 minutes.
- 8
Pour in the sweet and sour sauce mixture, bring to a simmer.
- 9
Mix cornstarch with water to create a slurry. Add to the sauce and stir until thickened.
- 10
Add pineapple chunks and fried pork pieces. Toss everything together until well coated.
- 11
Serve immediately over steamed rice.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This classic Sweet and Sour Pork delivers that perfect balance of tangy and sweet with crispy golden pork and vibrant vegetables. Don't be intimidated by the frying—just keep your oil at 350°F and you'll achieve restaurant-quality results at home!"
