Sweet & Sour Pork Recipe

Trim and marinate

Trim excess fat from the pork and cut into 1-inch cubes. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 egg white, 2 tbs cornstarch, 1 tsp salt, and 1 tsp white pepper. Add the pork, mix until evenly coated, cover and refrigerate for at least 20 minutes (up to 1 hour) to tenderize.

Prepare batter

In a medium bowl whisk together 3 tbs all-purpose flour, 1 cup cornstarch (for coating) and 1 tsp baking powder. Add 6 tbs cold water and stir briefly just until combined to make a slightly thick batter; it should cling to the pork (adjust with 1 tbs more water if too thick).

Coat pork

Remove pork from the marinade, letting excess drip off. Toss pork pieces in the batter so each piece is evenly coated, then shake off excess and optionally dredge lightly in additional cornstarch for a crisper crust.

Heat oil and fry

Pour about 1 cup vegetable oil into a heavy skillet or wok (enough to come 1–1.5 inches up the side) and heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns in ~20–30 sec. Fry the pork in batches so pieces don’t crowd, 3–4 minutes per batch, until golden and cooked through. Transfer to a paper-towel-lined plate to drain. For extra crispness, briefly re-fry drained pieces 1 minute at the end in hotter oil (optional).

Prep vegetables

While pork is marinating or frying, cut bell peppers into 1-inch pieces and slice the onion into similar-sized wedges. If using canned pineapple, drain and reserve juice for the sauce.

Quick stir-fry

After removing fried pork, wipe out excess oil from the wok leaving about 1 tsp for flavor. Add 1 tsp sesame oil, heat over medium-high, then add minced garlic and ginger and stir for 15–20 seconds until fragrant. Add onions and bell peppers and stir-fry 1–2 minutes until they are bright and slightly tender but still crisp. Add pineapple chunks and stir 30 seconds more to warm.

Make sauce

In a small bowl whisk together 1/2 cup ketchup, 3 tbs rice vinegar, 3 tbs granulated sugar, 1 tbs soy sauce, 1/4 cup pineapple juice, and 1/4 cup water until smooth. In a separate small cup dissolve 1 tsp cornstarch in 1 tbs water to make a slurry.

Cook and thicken

Pour the sauce mixture into the wok with the vegetables, bring to a simmer over medium heat, then stir in the cornstarch slurry. Simmer 1–2 minutes until the sauce becomes glossy and slightly thickened, stirring constantly so it doesn’t stick.

Combine and coat

Return the fried pork pieces to the wok and toss gently to coat with the sauce and vegetables, cooking 30–60 seconds just to heat the pork through and glaze it without making the crust soggy.

Finish and serve

Turn off heat, drizzle with 1 tsp sesame oil, and garnish with sliced scallions if desired. Serve immediately with steamed rice.