Sweet And Sour Pork Recipe

Prepare Pork

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

Marinate

In a bowl combine soy sauce (2 tbs), Shaoxing wine (1 tbs), egg (1), cornstarch (2 tbs), salt (1 tsp) and white pepper (1 tsp). Add pork cubes and toss to coat. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Make Coating

In a shallow bowl whisk together all-purpose flour (3 tbs), cornstarch (1 cup) and baking powder (1 tsp). Stir in cold water (3 tbs) to form a slightly thick batter; it should cling to the marinated pork but not be runny. If needed add 1 tsp more water or cornstarch to adjust consistency.

Heat Oil

Pour vegetable oil (about 3 cups) into a heavy skillet or wok to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of batter sizzles and browns within 15 seconds.

Coat and Fry - First Fry

Add marinated pork pieces in batches to the coating bowl and toss to thoroughly coat. Shake off excess batter and carefully lower pieces into hot oil, avoiding overcrowding. Fry for 3–4 minutes until pale golden and cooked through. Remove to a wire rack or paper towel-lined tray. Let rest 3–5 minutes.

Second Fry (Crisping)

Increase heat to high and bring oil to 375°F (190°C). Return pork in batches and fry 1–2 minutes until deep golden and crisp. Remove and drain on a rack or paper towels while you prepare the sauce.

Prepare Sauce Mix

In a bowl whisk together ketchup (1 cup), rice vinegar (3 tbs), brown sugar (4 tbs), soy sauce (1 tbs) and pineapple juice (1 cup). Taste: it should be noticeably sweet and tangy; adjust brown sugar or vinegar slightly to preference.

Make Slurry

In a small cup mix cornstarch (2 tbs) with water (2 tbs) until smooth; set aside.

Cook Sauce

Heat a wok or large skillet over medium heat and add 1 tbs oil if pan is dry. Add sliced onion and bell peppers and stir-fry 1–2 minutes until they begin to soften but remain crisp. Add pineapple chunks and stir 30 seconds. Pour in the prepared sauce mixture and bring to a simmer.

Thicken Sauce

Give the cornstarch slurry a quick stir and slowly drizzle it into the simmering sauce while stirring. Cook 1–2 minutes until sauce thickens to a glossy, clingy consistency (should coat the back of a spoon). If sauce becomes too thick, stir in 1–2 tbs water or pineapple juice to loosen.

Add the double-fried pork pieces to the skillet with the thickened sauce and vegetables. Toss quickly for 30–60 seconds to coat evenly without softening the crust excessively.

Transfer to a serving plate. Sprinkle with sesame seeds (1 tsp) and sliced green onions (2 tbs). Serve immediately over steamed rice.