This classic Chinese-American dish features tender pork cubes coated in a light batter and deep-fried until perfectly crisp. They are then tossed in a vibrant, glossy sauce that balances sweet, sour, and savory notes. Fresh pineapple chunks add a juicy burst of flavor, while green peppers provide a crisp texture and mild heat. The result is a satisfying main course that is both comforting and exciting. It pairs beautifully with steamed rice and is perfect for weeknight dinners or casual gatherings. With simple pantry staples and straightforward steps, this recipe delivers restaurant-quality flavor at home.
Wok-Fried Sweet And Sour Pork
Description
This classic Chinese-American dish features tender pork cubes coated in a light batter and deep-fried until perfectly crisp. They are then tossed in a vibrant, glossy sauce that balances sweet, sour, and savory notes. Fresh pineapple chunks add a juicy burst of flavor, while green peppers provide a crisp texture and mild heat. The result is a satisfying main course that is both comforting and exciting.Ingredients
Directions
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In a small bowl, blend the water and cornstarch until smooth.
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Stir in the catsup, soy sauce, sugar, wine vinegar, and hot pepper sauce. Set aside.
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In a separate bowl, beat the egg yolk with 2 teaspoons of water.
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Blend in 1 tablespoon flour and 1 tablespoon cornstarch until smooth to create the batter.
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Add the cubed pork to the batter and mix well to coat.
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Drain off any excess batter mixture from the pork cubes.
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Place a wok or deep skillet over high heat and add peanut oil to a depth of 1-1/2 inches.
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Heat oil to 340 degrees Fahrenheit (171°C).
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Carefully add the drained pork cubes to the hot oil.
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Fry until golden brown and cooked through, about 10-13 minutes.
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Remove pork with a slotted spoon and place on paper towels to drain. Keep warm.
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Pour off all but 2 tablespoons of the oil from the wok. Wipe out any burnt bits with a paper towel.
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Return wok to medium-high heat. Add the remaining 2 tablespoons of oil.
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When oil is hot, add minced garlic and green peppers. Stir-fry for about 2 minutes until garlic is light brown.
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Add the pineapple chunks and their juice to the wok.
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Pour in the prepared sauce mixture and return the fried pork to the wok.
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Stir constantly until the sauce boils and thickens, about 1-1/2 minutes.
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Serve immediately over steamed glutinous rice.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 1678.8kcal
- % Daily Value *
- Total Fat 140.0g216%
- Saturated Fat 28.4g142%
- Cholesterol 225.8mg76%
- Sodium 82.1mg4%
- Total Carbohydrate 67.5g23%
- Dietary Fiber 2.7g11%
- Sugars 7.7g
- Protein 38.7g78%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a candy or deep-fry thermometer to ensure the oil reaches 340 degrees F for proper frying.
If you do not have glutinous rice, regular long-grain white rice is a suitable substitute.
For a crispier texture, ensure the pork cubes are dry before coating in batter.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
You can substitute pineapple juice with water if you prefer less sweetness, but add a bit more sugar to balance the acidity.
