Sweet & Sour Pork
Sweet & Sour Pork is a classic Cantonese dish beloved for its vibrant flavors and crispy texture. It features tender pieces of pork, deep-fried until golden, and coated in a tangy, sweet sauce with colorful bell peppers and pineapple.
Ingredients you will need
To create a delicious Sweet & Sour Pork, select fresh ingredients that will harmonize to deliver its distinctive taste and texture. Here’s a list of what you’ll need:
- 1 lb pork shoulder or loin, cut into 1-inch pieces
- 1 large bell pepper (any color), cut into 1-inch pieces
- 1/2 cup canned pineapple chunks, drained
- 1/4 cup onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons vegetable oil (for stir-frying)
- For the Marinade:
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine or dry sherry
- 1 teaspoon cornstarch
- 1 egg, lightly beaten
- For the Batter:
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 3/4 cup cold water
- For the Sweet & Sour Sauce:
- 1/4 cup ketchup
- 2 tablespoons rice vinegar
- 2 tablespoons sugar
- 1 tablespoon light soy sauce
- 1/2 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
- Oil for deep frying
Step-by-step instructions
Follow these detailed steps to master the art of preparing Sweet & Sour Pork. Our instructions are designed to guide you through each stage, ensuring a delicious outcome every time.
- Marinate pork: In a bowl, combine pork pieces with soy sauce, rice wine, cornstarch, and egg. Mix well and let marinate for at least 15 minutes.
- Prepare batter: In another bowl, whisk together cornstarch, flour, baking powder, and salt. Gradually add cold water, mixing until you have a smooth, thick batter.
- Deep fry pork: Heat oil for deep frying to 350°F (175°C). Dip each marinated pork piece into the batter, ensuring it’s fully coated. Carefully drop pork into the hot oil, frying in batches until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- Prepare sweet & sour sauce: In a small bowl, whisk together ketchup, rice vinegar, sugar, soy sauce, and chicken broth.
- Stir-fry vegetables: Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat. Add onion and bell pepper, stir-fry for 2-3 minutes until slightly tender. Add minced garlic and pineapple chunks, stir-fry for another minute.
- Combine and thicken: Pour the prepared sweet & sour sauce into the wok with the vegetables. Bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens.
- Serve: Add the deep-fried pork to the wok and toss gently to coat evenly with the sauce. Serve immediately with steamed white rice.
Chef's tips for success
Our VTSU Morey Dining Hall chefs share their expert tips to elevate your cooking. Learn the secrets to perfecting this recipe and impressing your guests.
- Pork Cut: Pork shoulder or loin works best for tenderness and flavor. Cut against the grain for softer bites.
- Crispy Batter: Ensure your oil is at the correct temperature for frying. Frying in batches prevents overcrowding and helps maintain oil temperature, leading to crispier pork.
- Vegetable Crunch: Don't overcook the vegetables in the sauce; they should remain slightly crisp for texture.
- Pineapple Freshness: While canned pineapple is convenient, fresh pineapple can add an extra layer of sweetness and tang.
- Adjusting Sweetness/Sourness: Taste the sauce before adding the slurry and adjust sugar or vinegar to your preference.
We love hearing from you! Leave a comment or rate this recipe to share your experience with the VTSU Morey Dining Hall community. Your feedback helps us grow and improve.
Add comment
Comments