Sweet & Sour Pork
Description
This Sweet and Sour Pork offers a delightful balance of tangy vinegar, sweet pineapple, and savory oyster sauce. The pork is first simmered to tenderize, then fried to a golden crisp before being tossed in a glossy, rich glaze made with cherry juice and honey. The addition of bell peppers and pineapple chunks provides a fresh crunch and bright acidity that cuts through the richness of the meat. It is a comforting, hearty dish that brings restaurant-quality flavor to your home kitchen. Perfect for weeknight dinners when you crave something bold and satisfying, this recipe is sure to become a family favorite. Serve it hot over steamed white rice for the ultimate comfort food experience.Ingredients
Directions
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Cut the pork into irregular bite-sized pieces.
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Place the pork in a pan with enough water to barely cover it.
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Add 4 tablespoons of vinegar to the water.
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Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
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Drain the pork and discard the cooking liquid.
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In a bowl, mix the cornstarch, honey, soy sauce, and oyster sauce until well combined.
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Toss the drained pork pieces in the cornstarch mixture to coat evenly.
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Heat oil in a large frying pan over medium-high heat.
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Fry the coated pork pieces until golden brown and crispy.
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Remove pork from the pan and drain on paper towels.
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In a saucepan, combine pineapple syrup, 2/3 cup water, sugar, salt, cherry juice, and the remaining vinegar.
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Bring the sauce mixture to a boil.
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Add the fried pork pieces back into the saucepan.
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Cover and simmer for an additional 20 minutes, stirring occasionally.
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Chop the onion and red pepper into medium-sized pieces.
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Add the pineapple chunks, chopped onion, and red pepper to the saucepan.
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Simmer uncovered for another 5 minutes until vegetables are tender-crisp and sauce has thickened.
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Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 903.6kcal
- % Daily Value *
- Total Fat 57.6g89%
- Saturated Fat 15.2g76%
- Cholesterol 183.7mg62%
- Sodium 3019.6mg126%
- Total Carbohydrate 28.5g10%
- Dietary Fiber 2.2g9%
- Sugars 19.0g
- Protein 64.2g129%
* 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 white vinegar or rice vinegar for a more authentic Asian flavor profile, though white distilled vinegar works well for a sharper tang.
For a healthier version, you can bake the coated pork in the oven at 400F (200C) for 15-20 minutes instead of frying, though the texture will be less crispy.
If Marichino cherry juice is unavailable, you can substitute with regular cherry juice cocktail or a splash of fruit punch for sweetness.
Leftovers should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to refresh the sauce.
Ensure the pork is fully cooked before serving. The initial simmering step helps tenderize the tougher pork butt cut.
