Include in Print View:

Sweet & Sour Pork

Sweet & Sour Pork recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 903.6
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
  • 2 lbs Pork Butt
  • 1 1/4 cups Vinegar
  • 3/4 cups Corn starch
  • 2 tablespoons Honey
  • 1/4 cups Marichino cherry juice
  • 2 tablespoons Soy sauce
  • 1/4 cups Syrup from canned pineapple
  • 1 tablespoons Oyster sauce
  • 1/2 teaspoons Salt
  • 5 Pineapple Rings chopped
  • 1 Red Pepper cut in med pieces
  • 2 tablespoons Sugar
  • 1 Oil For frying
Directions
  1. 1
    Cut the pork into irregular bite-sized pieces.
  2. 2
    Place the pork in a pan with enough water to barely cover it.
  3. 3
    Add 4 tablespoons of vinegar to the water.
  4. 4
    Bring the mixture to a boil, then reduce heat and simmer for 25 minutes.
  5. 5
    Drain the pork and discard the cooking liquid.
  6. 6
    In a bowl, mix the cornstarch, honey, soy sauce, and oyster sauce until well combined.
  7. 7
    Toss the drained pork pieces in the cornstarch mixture to coat evenly.
  8. 8
    Heat oil in a large frying pan over medium-high heat.
  9. 9
    Fry the coated pork pieces until golden brown and crispy.
  10. 10
    Remove pork from the pan and drain on paper towels.
  11. 11
    In a saucepan, combine pineapple syrup, 2/3 cup water, sugar, salt, cherry juice, and the remaining vinegar.
  12. 12
    Bring the sauce mixture to a boil.
  13. 13
    Add the fried pork pieces back into the saucepan.
  14. 14
    Cover and simmer for an additional 20 minutes, stirring occasionally.
  15. 15
    Chop the onion and red pepper into medium-sized pieces.
  16. 16
    Add the pineapple chunks, chopped onion, and red pepper to the saucepan.
  17. 17
    Simmer uncovered for another 5 minutes until vegetables are tender-crisp and sauce has thickened.
  18. 18
    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.

Keywords: sweet and sour, pork, pineapple, asian, chinese, stir fry, glazed, pork butt, dinner, family meal, savory, tangy, oyster sauce, red pepper, cornstarch, vinegar, honey, cherry juice, fried pork, sauce, comfort food
Read it online: https://www.chefs-mate.com/recipe/sweet-sour-pork-3/