Sweet & Sour Kurobuta Pork Recipe

Slice and marinade

Thinly slice the Kurobuta pork across the grain into roughly 1/8–1/4-inch pieces. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, 1 tbs cornstarch, egg white, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add the pork and mix thoroughly until each piece is coated. Let marinate 15–20 minutes at room temperature or up to 1 hour refrigerated.

Velvet (optional but recommended)

Heat 1–2 tbs vegetable oil in a wok or skillet until hot but not smoking. Add the marinated pork in a single layer and stir-fry quickly for 30–60 seconds until the exterior turns opaque but the interior is not fully cooked. Remove pork to a plate; reserve juices. Alternatively, you may blanch in simmering water or oil for velveting if preferred.

Mix the sauce

In a medium bowl whisk together 1/2 cup ketchup, 1/4 cup rice vinegar, 1/4 cup pineapple juice, 1/4 cup packed light brown sugar, 1 tbs soy sauce, 1 tsp hoisin (if using), and 1/2 tsp sesame oil until smooth and sugar dissolves. Taste and adjust: more vinegar for tang, more sugar for sweeter.

Prepare slurry

In a small cup combine 1 tbs cornstarch and 2 tbs cold water; stir until smooth and set aside.

Cook aromatics and vegetables

Heat a clean, dry wok over high heat until smoking lightly. Add 2 tbs vegetable oil and swirl. Add garlic and ginger and stir for 10–15 seconds until fragrant (do not burn). Add red and yellow bell peppers and stir-fry for 1–2 minutes until they begin to soften but retain color and crunch. Add pineapple chunks and stir 30–45 seconds to heat through.

Combine pork and sauce

Push vegetables to the side of the wok, add remaining 1 tbs oil, then add the pre-velveted pork in a single layer. Stir-fry over high heat for 1–2 minutes until pork is cooked through and edges begin to brown. Return any accumulated pork juices to the wok. Pour the prepared sweet & sour sauce over the pork and vegetables. Bring to a simmer (20–30 seconds).

Thicken and glaze

Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring. Cook 30–60 seconds until sauce thickens to a glossy coating that clings to the pork and vegetables. If sauce becomes too thick, add 1–2 tbs water or pineapple juice to loosen.

Finish and serve

Turn off heat and stir in sliced green onions and 1/2 tsp toasted sesame oil if desired. Transfer to a warmed serving plate, sprinkle toasted sesame seeds on top, and serve immediately with steamed rice or fried rice.