Sweet And Sour Kurobuta Pork Recipe

Prepare and marinate pork

Trim excess fat from the Kurobuta pork and cut into 1-inch cubes. In a bowl combine 2 tbs soy sauce, 1 tbs Shaoxing wine, grated ginger, minced garlic, egg white and 2 tbs cornstarch. Add pork, toss to coat thoroughly, cover and refrigerate for 20–30 minutes to tenderize and allow flavors to penetrate.

Velvet the pork (optional but recommended)

Heat 3 tbs vegetable oil in a heavy skillet or wok over medium-high heat until shimmering. Remove pork from marinade, shake off excess marinade (leaving a thin coating of cornstarch helps form a light crust). Working in batches to avoid crowding, sear pork cubes 1–2 minutes per side until just cooked through and lightly browned. Transfer to a plate lined with paper towel. If you prefer, you can deep-fry at 350°F (175°C) until golden; drain well.

Prep vegetables

While pork is marinating, cut bell peppers into 1-inch pieces, slice the onion into wedges, drain pineapple if using canned (reserve juice), and slice scallions on the bias for garnish.

Stir-fry vegetables

In the same skillet or wok used for the pork, add a small splash of oil if needed and heat over medium-high. Add onion wedges and stir-fry 1–2 minutes until edges begin to soften. Add bell peppers and continue stir-frying 1–2 minutes so vegetables are crisp-tender. Add pineapple chunks and stir 30–45 seconds to warm them through. Remove vegetables and pineapple to a bowl and hold while you make the sauce.

Make sauce

In a bowl, whisk together 3 tbs ketchup, 3 tbs rice vinegar, 3 tbs light brown sugar, 1 tbs soy sauce, and 3 tbs pineapple juice (or reserved canned juice). Add 1 cup water and mix until uniform.

Thicken sauce

In a small cup, stir 1 tbs cornstarch into 1 tbs cold water until fully dissolved to make a slurry. Bring the sauce mixture to a simmer in the wok over medium heat, then slowly whisk in the slurry. Continue stirring as the sauce thickens to a glossy consistency, about 1–2 minutes. Taste and adjust seasoning with up to 1 tsp salt and 1 tsp white or black pepper as needed. Finish with 1 tsp sesame oil for aroma.

Combine pork, vegetables, and sauce

Return the seared pork to the wok with the vegetables and pour the hot sweet-and-sour sauce over everything. Toss gently to coat and cook together 1–2 minutes so the pork warms through and the sauce clings to the pieces. If the sauce is too thick, add 1–2 tbs water to reach desired consistency.

Plate and garnish

Transfer to a serving plate or bowl. Garnish with sliced scallions. Serve immediately with steamed white rice or fried rice.