sweet and sour pork

The best sweet and sour pork recipe from local artisans

Sweet and sour pork can definitely be made at home! With a few simple ingredients and a bit of effort, you can easily recreate this classic Chinese dish in the comfort of your own kitchen. The recipe I provided above is a good starting point and can be modified to your personal taste preferences. So go ahead and give it a try!

Ingredients

1 lb boneless pork

Choose a tender cut of pork, such as loin, that will hold its shape when cut into cubes.

1 egg

The egg will be used as a coating for the pork to make it crispy when fried.

1/2 cup cornstarch

Cornstarch is used as a coating for the pork to make it crispy when fried. The cornstarch will also help thicken the sauce later on.

1/2 tsp salt

Salt is used to enhance the flavor of the pork.

1/4 tsp black pepper

Pepper is used to add some heat and flavor to the dish.

1/4 cup vegetable oil

Used for frying the pork. Choose an oil with a high smoke point, such as vegetable, peanut, or corn oil.

1 green bell pepper

Cut into 1-inch squares to add color and flavor to the dish.

1 red bell pepper

Cut into 1-inch squares to add color and flavor to the dish.

1 onion

Cut into 1-inch squares to add flavor to the dish.

1/2 cup pineapple chunks

Can use canned or fresh pineapple. Fresh pineapple will add a more intense flavor to the dish.

1/2 cup distilled white vinegar

Adds tanginess to the sauce.

1/2 cup sugar

Balances out the tanginess of the vinegar in the sauce.

2 tbsp ketchup

Adds a sweetness and depth of flavor to the sauce.

2 tbsp soy sauce

Adds a salty flavor to the sauce.

1 tbsp cornstarch

Used to thicken the sauce.

1 tbsp water

Used to dissolve the cornstarch before adding it to the sauce.

Instructions

1. Coat the Pork

In a large bowl, combine the beaten egg, 1/2 cup of cornstarch, salt, and pepper. Add the pork cubes and mix until well coated.

2. Fry the Pork

In a large skillet or wok, heat the oil over medium-high heat. Fry the coated pork cubes in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and set aside.

3. Cook the Vegetables

In the same pan, add the green and red bell peppers, onion, and pineapple. Stir-fry for 2-3 minutes, or until the vegetables are just tender. Remove from the pan and set aside.

4. Make the Sauce

In a small bowl, mix together the vinegar, sugar, ketchup, and soy sauce. In another small bowl, mix the 1 tbsp of cornstarch and water until well combined. Add the vinegar mixture to the pan and bring to a boil. Reduce the heat and simmer for 2-3 minutes. Add the cornstarch mixture to the pan and stir until the sauce thickens, about 1-2 minutes.

5. Combine and Serve

Add the cooked pork and vegetable mixture back to the pan and stir to combine. Serve over rice.

Note: You can adjust the sweetness and tanginess of the sauce to your liking by adding more or less sugar and vinegar.

How to make sweet and sour pork without pork

Sweet and sour pork can easily be made with a different protein if you don't eat pork or prefer a different option. Here are some options you can use instead

Chicken

Cut 1 lb of boneless, skinless chicken breast into 1-inch cubes.

In a large bowl, combine the beaten egg, 1/2 cup of cornstarch, salt, and pepper. Add the chicken cubes and mix until well coated.

In a large skillet or wok, heat the oil over medium-high heat. Fry the coated chicken cubes in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and set aside.

Follow the rest of the instructions in the original recipe, including cooking the vegetables and making the sauce.

Tofu

Cut 1 lb of firm tofu into 1-inch cubes

In a large bowl, combine the 1/2 cup of cornstarch, salt, and pepper. Add the tofu cubes and mix until well coated.

In a large skillet or wok, heat the oil over medium-high heat. Fry the coated tofu cubes in batches until golden brown, about 3-4 minutes per batch. Remove with a slotted spoon and set aside.

Follow the rest of the instructions in the original recipe, including cooking the vegetables and making the sauce.

Shrimp

Clean 1 lb of large shrimp, leaving the tails on.

In a large bowl, combine the beaten egg, 1/2 cup of cornstarch, salt, and pepper. Add the shrimp and mix until well coated.

In a large skillet or wok, heat the oil over medium-high heat. Stir-fry the coated shrimp until just cooked through, about 2-3 minutes. Remove with a slotted spoon and set aside.

Follow the rest of the instructions in the original recipe, including cooking the vegetables and making the sauce.

In all cases, be sure to adjust the cooking time as needed for the protein you are using to ensure that it is cooked through before serving.

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