Sweet and Sour Pork
糖醋里脊
Crisp fried pork pieces in a bright, tangy sauce with pineapple and peppers.
Serves 4
Prep 25 min
Cook 25 min
Ingredients
- 1 lb pork tenderloin, cut into 1-inch pieces
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/2 cup cornstarch
- 3 cups vegetable oil for frying
- 1/3 cup ketchup
- 1/4 cup rice vinegar
- 1/4 cup sugar
- 2 tablespoons soy sauce
- 1/3 cup water
- 1 green bell pepper, cut in chunks
- 1 cup pineapple chunks
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Steps
Step 1. Toss the pork with the salt and egg, then coat in the cornstarch, pressing so it sticks.
Step 2. Heat the oil to 350°F. Fry the pork in batches for 4 to 5 minutes until golden and cooked through. Drain on a rack.
Step 3. Stir the ketchup, vinegar, sugar, soy sauce, and water in a wok. Bring to a simmer.
Step 4. Add the pepper and pineapple and cook for 2 minutes. Stir in the cornstarch mixture until the sauce turns glossy.
Step 5. Fold in the pork just before serving so it stays crisp. Serve with rice.
Where this recipe comes from
Yoribang Chinese recipes, part two by Yoribang. License: Free to use. View the original (opens in a new tab)
More Yoribang write-ups of Chinese dishes. Soy sauce, rice vinegar, sesame oil, Shaoxing wine, and doubanjiang (spicy bean paste) are sold at Asian grocery stores. Cook in a wok or a large frying pan over high heat, and have everything chopped before you start.