This sweet and sour pork is a classic Chinese dish that you will love! It features tender pieces of pork cooked with colorful bell peppers and pineapple, all tossed in a tangy sauce.
Every bite brings a nice mix of sweet and tangy flavors that dance on your taste buds. I can’t help but make extra just so I can have leftovers—it’s even better the next day!
Key Ingredients & Substitutions
Pork: Pork loin or tenderloin works great, but you can substitute chicken or tofu for a different protein or a vegetarian option.
Cornstarch: This is key for that crispy texture. If you need a substitute, try potato starch or tapioca starch. Both will give a similar crunchy result.
Bell Peppers: You can use any colored bell peppers according to your preference; yellow or orange add a nice splash of color too. If you want to skip them, snap peas or broccoli could be good substitutes.
Pineapple: Fresh pineapple is always delicious, but canned works well too. If you don’t have pineapple, try using peach or apricot chunks for a different sweet flavor.
Shaoxing Wine: This is an optional but recommended ingredient for authentic taste. If unavailable, dry sherry or a splash of white wine will do.
How Do I Achieve the Perfect Crispy Pork?
Getting that crispy coating on the pork is crucial! Here’s how to ensure your pork stays crunchy:
- First, make sure your pork is well-marinated to infuse flavor.
- Coat the marinated pork in egg, followed by a generous amount of cornstarch. Make sure the pieces are fully covered.
- Heat the oil to the right temperature (350°F or 175°C) before frying. This helps to seal in moisture and creates that crispy exterior.
- Fry in small batches—this helps maintain the oil temperature and prevents sogginess.
Authentic Chinese Sweet and Sour Pork
Ingredients You’ll Need:
For the Pork:
- 1 lb (450g) pork loin or tenderloin, cut into bite-sized pieces
- 1/2 cup cornstarch
- 2 eggs, beaten
- Vegetable oil, for deep frying
For the Vegetables:
- 1 green bell pepper, cut into squares
- 1 red bell pepper, cut into squares
- 1 small onion, cut into chunks
- 1/2 cup pineapple chunks (fresh or canned)
- 2 green onions, chopped (for garnish)
- Fresh parsley or cilantro for garnish (optional)
For the Marinade:
- 1 tsp salt
- 1/2 tsp white pepper
- 1 tsp soy sauce
- 1 tsp Shaoxing wine or dry sherry (optional)
For the Sweet and Sour Sauce:
- 3 tbsp ketchup
- 3 tbsp rice vinegar or white vinegar
- 3 tbsp sugar
- 1 tbsp soy sauce
- 1/2 cup pineapple juice (from canned pineapple or fresh)
- 1 tbsp cornstarch mixed with 3 tbsp water (slurry)
How Much Time Will You Need?
This delicious dish takes about 30 minutes total to prepare. You’ll spend 20 minutes marinating and frying the pork, plus another 10 minutes cooking the sauce and vegetables. A quick and satisfying meal to impress your family or friends!
Step-by-Step Instructions:
1. Marinate the Pork:
In a bowl, mix the bite-sized pork pieces with salt, white pepper, soy sauce, and Shaoxing wine. Stir well and let the pork marinate for at least 20 minutes to absorb all the flavors.
2. Prepare the Batter:
After marinating, dip each piece of pork into the beaten eggs, ensuring they are completely coated. Then, roll them in cornstarch to create a crispy coating when fried.
3. Deep Fry the Pork:
Heat vegetable oil in a deep pan or wok to 350°F (175°C). Fry the pork pieces in batches for about 3-4 minutes or until golden brown and cooked through. Once done, remove them and let them drain on paper towels.
4. Prepare the Sauce:
In a separate bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, and pineapple juice until the sugar dissolves completely. This will give you that tangy sweet and sour flavor!
5. Cook the Vegetables:
In a clean wok or large skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Add the chopped onion, green, and red bell peppers, sautéing them for about 2-3 minutes until they’re tender but still crisp.
6. Combine Sauce and Pork:
Pour the prepared sweet and sour sauce into the wok with the sautéed vegetables and bring it to a gentle simmer. Stir in the cornstarch slurry to thicken the sauce, cooking it for 1-2 minutes until it becomes glossy.
7. Add Pineapple and Pork:
Now, mix in the pineapple chunks along with the fried pork pieces, tossing everything to coat evenly in the sauce. Cook for an additional minute just to heat everything through.
8. Serve:
Transfer to a serving plate and garnish with chopped green onions and fresh parsley or cilantro, if desired. Serve immediately with a side of steamed white rice for a complete meal!
Enjoy the perfect balance of crispy pork and vibrant sweet and sour sauce reminiscent of authentic Chinese cuisine!
Can I Use a Different Protein Instead of Pork?
Absolutely! Chicken, beef, or even tofu can be great alternatives if you’re looking for a different protein. Just ensure to adjust the cooking times accordingly, as different proteins may require different cooking durations.
How Do I Achieve a Crispy Texture?
For a crispy texture, make sure to coat the marinated pork pieces thoroughly in cornstarch and fry them in hot oil (about 350°F or 175°C). Fry in small batches to keep the oil at the right temperature, ensuring a nice golden crust!
Can I Make the Sauce Ahead of Time?
Yes! You can prepare the sweet and sour sauce a day ahead and store it in the fridge. Just give it a stir before using it to ensure the ingredients are well mixed, and you can even warm it slightly before adding it to the stir-fried vegetables and pork.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water to avoid drying out the pork.
