Sweet and Sour Pork
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.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 501 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 450 gpork tenderloin, cut into 1-inch pieces
- 220 gpineapple chunks, drained
- 1 pcsbell pepper, red or green, cut into 1-inch pieces
- 0.5 pcsyellow onion, cut into 1-inch pieces
- 2 clovegarlic, minced
- 10 gginger, grated
marinade
- 15 mlsoy sauce
- 15 mlrice vinegar
- 5 mlsesame oil
coating
- 1 pcsegg, 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
Equipment
slotted spoon · paper towels · wok · large bowl · wire rack · whisk · small bowl
The method
Step by step
- 1
In a medium bowl, combine the pork tenderloin pieces with the marinade soy sauce, marinade rice vinegar, and sesame oil.
Cook’s 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.
About 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.
About 2 min
Cook’s 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.
About 1 min
- 5
After marinating, drain any excess liquid from the pork. Add the beaten egg to the pork and mix well to coat.
About 1 min
- 6
Add the coating cornstarch to the pork and toss until each piece is evenly coated.
About 1 min
Cook’s 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).
About 5 min
Cook’s 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.
About 8 min
Cook’s 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.
About 3 min
Cook’s 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.
About 1 min
- 13
Pour the prepared sweet and sour sauce into the wok. Bring it to a gentle simmer.
About 1 min
- 14
Stir the cornstarch slurry once more, then slowly add it to the simmering sauce, stirring constantly until the sauce thickens.
About 1 min
Cook’s 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.
About 1 min
Cook’s note: Serve immediately to enjoy the crispiness of the pork before it softens.
- 16
Serve hot, optionally with steamed rice.
Per serving
Nutrition
- Calories
- 501kcal
- Protein
- 27.1g
- Carbs
- 41.8g
- Fat
- 24.6g
- Fibre
- 2.2g
- Sugar
- 19.3g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store any leftover sweet and sour pork in an airtight container in the refrigerator.
Reheat in a pan over medium heat until warmed through, or in a microwave, though the pork may lose some crispiness.