Sweet-And-Sour PORK
- 40m Prep Time
- 20m Cook Time
- 1h 0mReady In
Tender marinated pork is dredged in flour, fried, and tossed in a classic sweet-and-sour sauce made with Chinese red vinegar, pineapple juice, and fresh vegetables. Adjust the sugar to your taste for a fresher, less gloppy version of the takeout favorite.
Ingredients
- 454 g pork tenderloin cut into bite-size pieces
- 14.8 ml light soy sauce
- 4.93 ml dark soy sauce
- 14.8 ml shao-hsing wine or dry sherry
- 4.93 ml sesame oil
- 29.6 ml vegetable oil
- 0.5 medium sweet onion sliced into 3/4-inch pieces
- 0.5 red bell pepper sliced into 3/4-inch pieces
- 0.5 green bell pepper sliced into 3/4-inch pieces
- 2 clove garlic chopped
- 44.4 ml ketchup
- 44.4 ml sugar
- 237 ml pineapple chunks
- 78.9 ml pineapple juice
- 59.1 ml Chinese red vinegar
- 14.8 ml cornstarch dissolved in 2 tablespoons water
- 29.6 ml water
- 59.1 ml all-purpose flour
- 59.1 ml cornstarch
- vegetable or peanut oil for frying
- steamed rice
Nutrition (per serving, estimated)
Estimated based off 18 of 21 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 153 mg
- Iron: 3.24 mg
- Magnesium: 70.5 mg
- Phosphorus: 418 mg
- Potassium: 967 mg
- Zinc: 3.2 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 14.8 ml light soy sauce
- 4.93 ml dark soy sauce
- 14.8 ml shao-hsing wine or dry sherry
- 4.93 ml sesame oil
- 29.6 ml vegetable oil
- 44.4 ml ketchup
- 44.4 ml sugar
- 237 ml pineapple chunks
- 78.9 ml pineapple juice
- 59.1 ml Chinese red vinegar
- 29.6 ml water
- 59.1 ml all-purpose flour
- 59.1 ml cornstarch
- vegetable or peanut oil for frying
- steamed rice
Prepare
- 454 g pork tenderloin, cut into bite-size pieces
- 0.5 medium sweet onion, sliced into 3/4-inch pieces
- 0.5 red bell pepper, sliced into 3/4-inch pieces
- 0.5 green bell pepper, sliced into 3/4-inch pieces
- Chop 2 clove garlic
- 14.8 ml cornstarch, dissolved in 2 tablespoons water
Let's Cook
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Step 1.
In a large bowl, combine the pork, light and dark soy sauces, wine, and sesame oil. Let the pork marinate for 30 minutes.
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Step 2.
While the pork marinates, make the sauce: In a saucepan, heat 2 tablespoons vegetable oil over high heat. Add the onion and red and green peppers and stir-fry until cooked through, 6 to 7 minutes.
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Step 3.
Lower the heat to medium. Add the garlic, ketchup, sugar, pineapple chunks, pineapple juice, and Chinese red vinegar. Cook, stirring, until the sauce reduces slightly, 3 to 4 minutes.
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Step 4.
Pour in the cornstarch dissolved in water and stir until the sauce bubbles up and thickens. Remove the sauce from the heat and set aside.
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Step 5.
To make the coating, combine the all-purpose flour and cornstarch in a medium bowl. Dredge the marinated pork in the mixture until well coated, then shake off the excess.
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Step 6.
In a wok, heat several inches of vegetable or peanut oil to 350°F (use a deep-fry thermometer). Fry the pork in small batches until golden, about 3 minutes per batch. Transfer the cooked pork to paper towels to drain.
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Step 7.
Once all the pork is fried, discard the oil from the wok. Return the wok to medium heat and add the fried pork. Pour the reserved sauce over the pork and toss to coat evenly.
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Step 8.
Serve the sweet-and-sour pork immediately over steamed rice.