Sweet And Sour Pork
From elgourmand2 8 years agoIngredients
- For the pork and marinade, you’ll need: shopping list
- • 1 pound pork shoulder or pork tenderloin, cut into bite-sized pieces. shopping list
- • 2 Tbs. water. shopping list
- • Pinch of garlic powder or granulated garlic. shopping list
- • ¼ tsp. onion powder. shopping list
- • ½ tsp. sesame oil. shopping list
- • 1 tsp. soy sauce. shopping list
- For the sauce, you’ll need: shopping list
- • 1 cup pineapple juice, can sub mandarin orange juice. shopping list
- • 1⁄3 cup water. shopping list
- • 3 Tbs. rice vinegar. shopping list
- • 1 Tbs. light soy sauce. shopping list
- • 1⁄2 cup raw sugar, can sub packed brown sugar. shopping list
- • 3 Tbs. cornstarch. shopping list
- For dredging and frying the pork, you’ll need: shopping list
- • 3 cups of canola oil for frying. shopping list
- • ½ cup all-purpose flour. shopping list
- • ¼ cup cornstarch. shopping list
- • ¼ tsp. salt. shopping list
- • 1/8 tsp. pepper. shopping list
- • 1 egg, beaten. shopping list
- For the rest of the dish: shopping list
- • 1 Tbs. oil. shopping list
- • 1/2 green bell pepper, cut into 1½-inch square pieces. shopping list
- • 1/2 red pepper, cut into 1½-inch square pieces. shopping list
- • 1/2 onion cut into 1½-inch square pieces. shopping list
- • 8 oz. (225g) can of pineapple chunks (you’ll use the juices from the can for the sauce). shopping list
- • 2 tsp. cornstarch, mixed into a slurry with 2 tsp. water. shopping list
How to make it
- Marinade:
- Add the marinade ingredients to the pork, and mix everything together until there is no visible liquid. Set aside for 30 minutes.
- Sweet and Sour Sauce:
- 1. Combine all ingredients in a sauce pan.
- 2. Cook over medium heat until thick, stirring constantly.
- You can triple the quantity and save some for future use. This will last a long time in a sealed container in the fridge.
- For the pork:
- 1. Heat 3 cups of oil to 350 F (176 C) in a small pot for frying. Using a small pot and frying in batches leaves you with less leftover oil to deal with. After you’re done using it, always let the oil cool completely and use a fine mesh strainer to strain the oil before storing in the refrigerator.
- 2. Mix together the dredging ingredients (flour, cornstarch, salt and pepper) in a shallow dish.
- 3. Dredge the pork pieces in the flour mixture, dip into the egg, and then dredge with the flour again.
- 4. Fry the pieces in batches for about 2 to 3 minutes, or when they just start to get golden brown. Remove them from the oil and transfer to a sheet pan with a slotted spoon or spider. See Photo
- 5. Once you’re ready to combine everything, re-fry the pork in batches to crisp up the coating. That’s right, they’re going to fry for a second time––this prevents the pork from getting soggy when added to the sauce.
- 6. To a clean wok, add 1 Tbs. oil, the bell peppers, and onions.
- 7. Stir-fry for 30 seconds, and add the sweet and sour sauce and the pineapple.
- 8. Bring the mixture to a simmer to further thicken the sauce. You may need to add some cornstarch slurry to thicken the sauce further. If it needs thickening; add a bit of slurry and stir for 15 seconds; then decide if you need more. Remember the sauce will thicken more as it cools in the plate, so add only as much as you need.
- 9. Next, add your crispy pork to the sauce, and toss until the pieces are well-coated.
- 10. Serve immediately!
- Steamed rice See Photo. Dimsum from the freezer See Photo. Pickled veggies See Photo. A pot of green tea and a jug of warm baijiu made a memorable dinner. See Photo
People Who Like This Dish 3
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