Sweet and Sour Pork
Classic sweet and sour pork with crispy fried pork, colorful vegetables, and pineapple in a tangy sauce. Serve over rice for a complete meal.
Ingredients
- 454 g pork butt cut into 1 inch cubes
- 4.93 ml salt
- 1.23 ml white sugar
- 4.93 ml soy sauce
- 1 egg white
- 2 green onions chopped
- 946 ml vegetable oil for frying
- 118 ml cornstarch
- 14.8 ml vegetable oil
- 3 celery cut into 1/2 inch pieces
- 1 medium green bell pepper cut into 1 inch pieces
- 1 medium onion cut into wedges
- white sugar to taste
- salt to taste
- 237 ml water
- 1.23 ml salt
- 177 ml white sugar
- 78.9 ml apple cider vinegar
- 59.1 ml ketchup
- 2.46 ml soy sauce
- 1 can pineapple chunks undrained
- 29.6 ml cornstarch
- 59.1 ml water
Nutrition (per serving, estimated)
Estimated based off 22 of 23 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 103 mg
- Iron: 1.76 mg
- Magnesium: 41.3 mg
- Phosphorus: 94.7 mg
- Potassium: 614 mg
- Zinc: 0.7 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4.93 ml salt
- 1.23 ml white sugar
- 4.93 ml soy sauce
- 1 egg white
- 118 ml cornstarch
- 14.8 ml vegetable oil
- 237 ml water
- 1.23 ml salt
- 177 ml white sugar
- 78.9 ml apple cider vinegar
- 59.1 ml ketchup
- 2.46 ml soy sauce
- 29.6 ml cornstarch
- 59.1 ml water
Prepare
- 454 g pork butt, cut into 1 inch cubes
- Chop 2 green onions
- 946 ml vegetable oil, for frying
- 3 celery, cut into 1/2 inch pieces
- 1 medium green bell pepper, cut into 1 inch pieces
- 1 medium onion, cut into wedges
- white sugar, to taste
- salt, to taste
- 1 can pineapple chunks, undrained
Let's Cook
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Step 1.
Place cubed pork in a medium bowl. Season with 1 teaspoon salt, 1/4 teaspoon sugar, and 1 teaspoon soy sauce. Mix in the egg white and chopped green onions. Cover and refrigerate for at least 1 hour.
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Step 2.
While the pork marinates, prepare the sauce: In a large saucepan, combine 1 cup water, 1/4 teaspoon salt, 3/4 cup white sugar, 1/3 cup apple cider vinegar, 1/4 cup ketchup, and 1/2 teaspoon soy sauce. Set aside.
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Step 3.
Heat 1 quart vegetable oil in a large, heavy saucepan or deep fryer to 365°F (185°C). Coat the marinated pork cubes with 1/2 cup cornstarch, shaking off excess. Fry in batches if needed for about 10 minutes, until evenly browned and cooked through. Drain on paper towels.
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Step 4.
While the pork fries, heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat. Add celery, green bell pepper, and onion wedges; stir-fry until tender-crisp, about 3–4 minutes. Season with a pinch of salt and sugar to taste. Remove from heat and set aside.
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Step 5.
Bring the sauce mixture in the saucepan to a boil over high heat. Stir in the fried pork, cooked vegetables, and undrained pineapple chunks. Return to a boil.
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Step 6.
In a small bowl, whisk together 2 tablespoons cornstarch and 1/4 cup water to make a slurry. Pour into the boiling mixture, stirring constantly, until the sauce thickens and becomes glossy, about 1–2 minutes. Serve immediately.