Sweet And Sour Pork Recipe

I am excited to share my version of Sweet And Sour Pork With Pineapple. Tender pork shoulder, coated in cornstarch, melds with a bright blend of ketchup, rice vinegar, and pineapple juice. Fresh green and red peppers, onions, and pineapple chunks add color and flavor in every bite.

I’ve always been a bit of a kitchen experimenter, so when I first came across this Sweet and Sour Pork recipe, I just had to give it a try. It might sound simple, but trust me, its flavors pack a serious punch.

First off, you’ll need 1 lb pork shoulder cut into bite size pieces and some egg and cornstarch to get that perfect crispy coating. I love how the kick from a little salt and black pepper really enhances everything.

Then, there’s that tangy sauce made from 1/2 cup ketchup, 1/3 cup rice vinegar, 1/2 cup sugar, and 1/4 cup soy sauce while pineapple juice adds the perfect twist. Throw in some pineapple chunks, chopped red and green bell peppers and sliced onion, and you got a dish that’s as striking as it is tasty.

I mean, are you ready for a recipe that makes you lick your lips even before the first bite? Let’s get cookin!

Why I Like this Recipe

I really love this recipe becuz the sauce is a perfect mix of sweet and sour. It gives every bite a tangy kick that makes my taste buds do a happy dance. I also enjoy how the pork gets all crispy after frying; its crunchy on the outside and stays tender inside, which is just amazing. The veggies and pineapple add a fun twist that makes the dish feel fresh and a little bit unexpected. Lastly, the whole process is kinda simple and straightforward even if it takes a few tries to nail it just right, so I feel like I can always whip it up for a family dinner or a hangout with friends.

Ingredients

• Pork: High-quality protein that makes this dish hearty and delicious.
• Egg: Helps bind ingredients and adds extra protein for taste and texture.
• Cornstarch: Provides a crispy coating with essential carbohydrates for a satisfying crunch.
• Pineapple chunks: Offer natural sweetness, extra fiber and a refreshing tang.
• Bell peppers & onion: Add crunch, vitamins and rich flavor to balance the dish.
• Soy sauce & rice vinegar: Impart savory tang with a sweet and sour kick.
• Ketchup & sugar: Contribute vibrant color and balance the savory flavors with sweetness.
• Pineapple juice: Enhances the sauce with additional natural sweetness and tang.

Ingredient Quantities

• 1 lb pork shoulder or tenderloin, cut into bite size pieces
• 1 egg, lightly beaten
• 1/2 cup cornstarch (for coating the pork)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup ketchup
• 1/3 cup rice vinegar
• 1/2 cup sugar
• 1/4 cup soy sauce
• 1/2 cup pineapple juice
• 1 cup pineapple chunks (canned)
• 1 green bell pepper, chopped into squares
• 1 red bell pepper, chopped into squares
• 1 onion, sliced into wedges
• 3 cups vegetable oil for frying
• 1 tbsp cornstarch mixed with 1 tbsp water (optional for thickening the sauce)

How to Make this

1. In a bowl, toss the pork pieces with the lightly beaten egg, 1/2 tsp salt, and 1/4 tsp black pepper. Then, coat each piece evenly in 1/2 cup cornstarch.

2. Next, mix together 1/2 cup ketchup, 1/3 cup rice vinegar, 1/2 cup sugar, 1/4 cup soy sauce, and 1/2 cup pineapple juice in a separate bowl until the sugar dissolves.

3. Preheat 3 cups of vegetable oil in a deep pan or wok to about 350°F.

4. Fry the coated pork pieces in small batches until they are golden brown and crispy, then remove them with a slotted spoon and let them drain on paper towels.

5. In a different large pan, heat a little oil and stir fry the chopped green and red bell peppers and the onion wedges over medium heat until they start to soften.

6. Pour the prepared sweet and sour sauce into the pan with the vegetables and let it come to a simmer.

7. If you want a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp water and stir it into the sauce, cooking for about a minute until it thickens.

8. Add the fried pork pieces and 1 cup pineapple chunks (canned) into the pan with the sauce and vegetables.

9. Toss everything together so the pork is well coated and let it heat through for another couple minutes.

10. Serve the sweet and sour pork hot with some steamed rice and enjoy every bite!

Equipment Needed

1. Mixing bowl for tossing the pork in egg and seasonings
2. Second bowl for combining ketchup, rice vinegar, sugar, soy sauce, and pineapple juice
3. Measuring cups and spoons for accurate ingredient amounts
4. Fork or small whisk to beat the egg and mix the sauce
5. Knife and cutting board for chopping the bell peppers and slicing the onion
6. Deep pan or wok for frying the pork in vegetable oil
7. Slotted spoon to remove the pork pieces from the hot oil
8. Paper towels to drain the fried pork
9. Large pan for stir frying the vegetables and cooking the sauce
10. Optional thermometer to monitor the oil temperature at 350°F

FAQ

Sweet And Sour Pork Recipe Substitutions and Variations

• If you dont have pork shoulder or tenderloin, you could use chicken thighs instead. They cook a little differently, but they work well for a change.
• Instead of rice vinegar, apple cider vinegar or even a bit of white vinegar can do the trick.
• If you dont have pineapple juice, orange juice might work as a substitute. It gives a similar tangy sweetness.
• For vegetable oil if it’s not available, peanut oil or canola oil can be used. They fry up nicely though the flavor may change slightly.
• If ketchup is out of stock, you can mix tomato paste with a bit extra sugar and vinegar to get a similar taste.

Pro Tips

1. If you want extra crispy pork, make sure you fry them in small batches so the oil maintains its heat and the pork doesn’t get soggy
2. Use a thermometer to check that your oil is around 350°F before frying, cuz if its too cold the pork will absorb too much oil
3. When adding the cornstarch and water mix to thicken the sauce, stir constantly to prevent clumps form which can ruin the smooth texture
4. For the best flavour, dont overcook the vegetables, just stir fry them until they start to soften so they still have a nice crunch and vibrant taste