Chinese
Sweet and Sour Pork
Crispy fried pork bites tossed with bell peppers, onion and fresh pineapple in a bright, tangy sweet and sour sauce.
- Crackly crisp pork
- Bright pineapple tang
- Better than takeout
Sweet and sour pork done right is crisp, juicy and bright, never gloppy or overly sweet. We coat marinated pork shoulder in egg and cornstarch for a light, crackly shell and fry it until golden. The sauce uses pineapple juice, rice vinegar and a little ketchup for a balanced tang and a sunny color. Fresh pineapple and quick-seared peppers add juicy crunch, and a final fast toss keeps the coating crisp.
Instructions
Toss the pork with the soy sauce and Shaoxing wine in a bowl and marinate for 15 minutes.
In a small bowl, whisk the pineapple juice, ketchup, rice vinegar, brown sugar and 2 tsp cornstarch until smooth to make the sauce.
Add the beaten egg to the pork and stir to coat. Sprinkle the 1/2 cup cornstarch over the pork and toss, pressing it on, until every piece is well coated.
Heat the oil in a wok or heavy Dutch oven to 350 degrees F; it should be about 2 inches deep.
Fry the pork in 2 or 3 batches for 4 to 5 minutes until golden and crisp and cooked through to at least 145 degrees F. Transfer to a wire rack.
For an extra-crisp coating, raise the oil to 375 degrees F and fry all the pork again for 1 minute, then drain on the rack.
Carefully pour off all but 1 tbsp oil from the wok, or heat 1 tbsp fresh oil in a large skillet over high heat.
Add the onion and bell peppers and stir-fry for 2 minutes until crisp-tender and lightly charred.
Add the garlic and pineapple and stir-fry for 1 minute.
Whisk the sauce again, pour it into the wok and simmer for about 1 minute until glossy and thickened.
Add the fried pork, toss quickly for 30 seconds to coat, and serve immediately with steamed rice.
Test kitchen tips
- Toss the pork in the sauce at the very last second before serving so the crust stays crunchy.
- Let the frying oil cool completely, strain it and store it covered for one more use; leftover pork re-crisps best in a 400 degrees F oven.
- Boneless pork loin works too but is leaner and less forgiving; fry it just until 145 degrees F.
Nutrition per serving
- Calories
- 560
- Protein
- 29g
- Carbs
- 52g
- Fat
- 25g
- Fiber
- 2g
- Sugar
- 30g
- Sodium
- 690mg
Nutrition values are estimates calculated per serving. See our disclaimer.
