Main CourseDinner

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 portioner
Cuisine: chinese, cantonese
Ingredients: 450 g pork tenderloin cut into 1-inch pieces; 15 ml soy sauce; 15 ml rice vinegar; 5 ml sesame oil; 1 stk. egg beaten; 60 g cornstarch; 500 ml vegetable oil; 220 g pineapple chunks drained; 1 stk. bell pepper red or green, cut into 1-inch pieces; 0,5 stk. yellow onion cut into 1-inch pieces; 2 fed garlic minced; 10 g ginger grated; 60 ml ketchup; 30 g sugar; 45 ml rice vinegar; 15 ml soy sauce; 60 ml water; 15 g cornstarch; 15 ml water

This classic sweet and sour pork features crispy fried pork pieces coated in a tangy, vibrant sauce. It's a satisfying main course that balances savory with bright, fruity flavors. Serve it with rice for a complete meal.

En original opskrift af Forkin

Tid i alt: 45 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 501 kcal

Allergenoplysninger: kan indeholde æg, gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

450 gpork tenderloin, cut into 1-inch pieces
220 gpineapple chunks, drained
1 stk.bell pepper, red or green, cut into 1-inch pieces
0,5 stk.yellow onion, cut into 1-inch pieces
2 fedgarlic, minced
10 gginger, grated

marinade

15 mlsoy sauce
15 mlrice vinegar
5 mlsesame oil

coating

1 stk.egg, beaten
60 gcornstarch

for frying

500 mlvegetable oil

sauce

60 mlketchup
30 gsugar
45 mlrice vinegar
15 mlsoy sauce
60 mlwater

sauce slurry

15 gcornstarch
15 mlwater

Udstyr

slotted spoon · paper towels · wok · large bowl · wire rack · whisk · small bowl

Fremgangsmåde

Trin for trin

1
In a medium bowl, combine the pork tenderloin pieces with the marinade soy sauce, marinade rice vinegar, and sesame oil.
Kokkens note: Marinating helps tenderize the pork and add flavor.
2
Let the pork marinate for at least 15 minutes at room temperature, or longer in the refrigerator.
Ca. 15 min.
3
Prepare the sweet and sour sauce by whisking together the ketchup, sugar, sauce rice vinegar, sauce soy sauce, and sauce water in a small bowl.
Ca. 2 min.
Kokkens note: Taste and adjust sweetness or tanginess to your preference.
4
In a separate small bowl, whisk together the sauce slurry cornstarch and sauce slurry water until smooth.
Ca. 1 min.
5
After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well to coat.
Ca. 1 min.
6
Add the coating cornstarch to the pork and toss until each piece is evenly coated.
Ca. 1 min.
Kokkens note: Ensure all pork pieces are well-dusted for maximum crispiness.
7
Heat the vegetable oil in a large wok or deep pan over medium-high heat until it reaches 175°C (350°F).
Ca. 5 min.
Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for crispy pork.
8
Carefully add the pork pieces in batches, making sure not to overcrowd the pan. Fry for 3-4 minutes until golden brown and cooked through.
Ca. 8 min.
Kokkens note: Frying in batches prevents the oil temperature from dropping too much, ensuring crispy results.
9
Remove the fried pork with a slotted spoon and place it on a wire rack set over paper towels to drain excess oil.
10
Pour out most of the oil from the wok, leaving about a tablespoon.
11
Add the bell pepper, yellow onion, garlic, and ginger to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
Ca. 3 min.
Kokkens note: Don't overcook the vegetables; they should still have a slight crunch.
12
Add the pineapple chunks to the wok and stir-fry for another minute.
Ca. 1 min.
13
Pour the prepared sweet and sour sauce into the wok. Bring it to a gentle simmer.
Ca. 1 min.
14
Stir the cornstarch slurry once more, then slowly add it to the simmering sauce, stirring constantly until the sauce thickens.
Ca. 1 min.
Kokkens note: Add the slurry gradually to control the thickness of the sauce.
15
Return the fried pork to the wok and toss gently to coat all the pieces evenly with the sauce.
Ca. 1 min.
Kokkens note: Serve immediately to enjoy the crispiness of the pork before it softens.
16
Serve hot, optionally with steamed rice.

Pr. portion

Næringsindhold

53%Score

Kalorier: 501kcal
Protein: 27,1g
Kulhydrat: 41,8g
Fedt: 24,6g
Kostfibre: 2,2g
Sukker: 19,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store any leftover sweet and sour pork in an airtight container in the refrigerator.

Genopvarmning

Reheat in a pan over medium heat until warmed through, or in a microwave, though the pork may lose some crispiness.