This classic American-Chinese favorite features tender pork loin coated in a light, crispy batter and deep-fried to golden perfection. The star of the dish is the glossy, vibrant sauce, balancing sweet sugar and tart vinegar with savory soy notes. Fresh tomatoes, crisp bell peppers, and juicy pineapple chunks add texture and brightness, cutting through the richness of the fried pork. It&# 226;ÂÂs a comforting, hearty meal that brings restaurant-quality flavor to your home kitchen. Perfect for weeknight dinners when you crave something bold and satisfying, or for casual gatherings where guests love interactive, flavorful food. The combination of texturesâÂÂcrunchy pork, soft pineapple, and crisp vegetablesâÂÂmakes every bite interesting. Serve over steamed rice to soak up the delicious sauce, and enjoy a dish that is both nostalgic and deeply satisfying.
Sweet And Sour Pork
Description
This classic American-Chinese favorite features tender pork loin coated in a light, crispy batter and deep-fried to golden perfection. The star of the dish is the glossy, vibrant sauce, balancing sweet sugar and tart vinegar with savory soy notes. Fresh tomatoes, crisp bell peppers, and juicy pineapple chunks add texture and brightness, cutting through the richness of the fried pork. It&# 226;ÂÂs a comforting, hearty meal that brings restaurant-quality flavor to your home kitchen. Perfect for weeknight dinners when you crave something bold and satisfying, or for casual gatherings where guests love interactive, flavorful food. The combination of texturesâÂÂcrunchy pork, soft pineapple, and crisp vegetablesâÂÂmakes every bite interesting. Serve over steamed rice to soak up the delicious sauce, and enjoy a dish that is both nostalgic and deeply satisfying.Ingredients
Directions
-
Trim fat from pork and cut into 3/4-inch pieces.
-
In a medium bowl, mix together egg, 2 tablespoons cornstarch, 2 tablespoons oil, 1 teaspoon salt, 1 teaspoon light soy sauce, and white pepper.
-
Stir pork pieces into the egg mixture until coated, then cover and refrigerate for 20 minutes.
-
While pork marinates, cut tomatoes into 8 wedges and bell pepper into 1-inch pieces.
-
Heat 1 1/2 inches of oil in a wok to 350ðF (177ðC).
-
In a separate medium bowl, mix together flour, 3/4 cup water, 2 tablespoons cornstarch, 1 teaspoon salt, and baking soda to make the batter.
-
Stir the marinated pork pieces into the batter until well coated.
-
Fry about 15 pieces at a time for 4 minutes or until light brown, turning frequently.
-
Remove pork and drain on paper towels.
-
Increase oil temperature to 375ðF (191ðC).
-
Fry all pork pieces again for 1 minute or until golden brown and crispy.
-
Drain on paper towels and place on a heated platter.
-
In a 3-quart saucepan, heat sugar, broth, vinegar, 1 tablespoon oil, 2 teaspoons dark soy sauce, 1 teaspoon salt, and garlic to a boil.
-
Mix 1/4 cup cornstarch with 1/4 cup cold water, then stir into the boiling sauce.
-
Cook and stir for about 20 seconds or until the sauce thickens.
-
Stir in tomatoes, bell pepper, and pineapple chunks.
-
Heat to boiling, then pour the hot sauce over the fried pork.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 635.0kcal
- % Daily Value *
- Total Fat 35.3g55%
- Saturated Fat 10.2g51%
- Cholesterol 136.2mg46%
- Sodium 14802.4mg617%
- Total Carbohydrate 29.3g10%
- Dietary Fiber 0.7g3%
- Sugars 1.1g
- Protein 46.5g93%
* 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
For best results, use a candy or deep-fry thermometer to monitor oil temperature accurately.
If Chinese Chicken Broth is unavailable, chicken bouillon cube dissolved in water is a suitable substitute.
Fresh pineapple can be used instead of canned, but ensure it is well-drained to prevent the sauce from becoming too watery.
Serve immediately while the pork is still crispy and the sauce is hot.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the pork will lose its crispness upon reheating.
