Sweet And Sour Pork Recipe

Trim and cut pork

Trim excess fat from the pork and cut into roughly 1-inch cubes. Pat dry with paper towels.

Season and marinate

Place the pork cubes in a bowl. Add 1 tsp salt, 1/2 tsp black pepper, 1.5 tbs soy sauce, 1 tbs Shaoxing wine (if using) and the beaten egg. Mix to combine so seasoning coats all pieces.

Add cornstarch and flour

Add 3 tbs cornstarch and 1/2 cup all-purpose flour to the marinated pork and toss until pieces are evenly coated and slightly sticky. Let rest 10 minutes to allow the cornstarch to hydrate.

Make the batter

In a shallow bowl combine 1 cup cornstarch, 1/2 tsp baking powder and 1/4 tsp salt. Gradually whisk in 1/2 cup cold water until a smooth batter forms. The batter should be thick enough to cling to the pork but still pourable; adjust with a little more water or cornstarch if needed.

Coat pork in batter

Working in batches, dip each pre-coated pork cube into the batter so it is fully covered. Allow excess batter to drip off for a few seconds before frying.

Heat oil

Pour about 3–4 cups neutral oil into a heavy-bottomed pot or wok to a depth of about 2 inches. Heat over medium-high to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise quickly.

First fry (blanch fry)

Fry pork in small batches for 2–3 minutes until the coating sets and pieces float; they should be pale and not fully browned. Remove with a slotted spoon to a wire rack or paper towels. Maintain oil temperature between batches.

Second fry (finish)

Increase oil temperature to 375°F (190°C). Return the partially cooked pork in batches and fry 1–2 minutes more until golden brown and crisp. Drain on a rack or paper towel-lined tray.

Prepare sauce

In a bowl combine 1/2 cup ketchup, 3 tbs rice vinegar, 3 tbs granulated sugar, 1 tbs soy sauce, and 1/4 cup reserved pineapple juice. Stir until sugar dissolves.

Make cornstarch slurry

Mix 1 tsp cornstarch with 1 tbs water until smooth and set aside.

Sauté vegetables

Heat a wok or large skillet over medium-high heat with 1 tbs of oil (not included in frying oil quantity). Add the onion and bell peppers and stir-fry 2–3 minutes until they begin to soften but remain crisp-tender.

Add pineapple and sauce

Add the drained pineapple chunks to the pan, then pour in the prepared sauce. Bring to a simmer for 1–2 minutes.

Thicken sauce

Stir the cornstarch slurry and drizzle it into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens to a glossy consistency. If desired, stir in 1/2 tsp sesame oil for aroma.

Combine with pork

Add the double-fried pork pieces to the pan and toss quickly to coat with the sweet and sour sauce, heating the pork through and preserving its crispness. Work in batches if necessary to avoid crowding.

Transfer the sweet and sour pork to a serving platter. Garnish with thinly sliced green onions. Serve immediately with steamed white rice.