PREP TIME: 35 MINS | COOK TIME: 25 MINS | TOTAL TIME: 1 HR | SERVINGS: 4
This Cantonese Style Sweet and Sour Pork are a million better than takeout! It is made with crispy pork, pineapples, peppers, and onions smothered in a sticky, very savoury sweet and sour sauce. Serve this with rice for a filling meal perfect any day!
INGREDIENTS
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Fruits and Veggies:
½ white onion (cut into 1” cubes)
1 c. pineapple (fresh pineapple are highly recommended, but canned pineapple works, too)
1 pepper (any color, cut into 1” cubes)
Pork Marinade:
1 small onion (grated, approximately ¼ c.)
3 cloves garlic (grated, approximately 1½ tbsp)
1 pound pork shoulder (cut into 1” pieces)
4-5 slices ginger (grated, approximately 2 tbsp)
2 tbsp soy sauce
Batter:
1 c. potato starch (divided in ½ – can be substituted with corn starch)
Sweet & Sour Sauce:
2 tbsp oil
4 tbsp tomato paste
½ c. sugar
½ c. white vinegar
2 tbsp soy sauce
¼ c. water
Corn Starch Slurry (To Thicken Sauce):
1 tbsp cold water
1 tbsp corn starch
How to make Sweet and Sour Pork
Step 1: Into 1-inch pieces, cut the onions and peppers. Set aside.
Step 2: Core, peel, and cut the fresh pineapple into 1-inch chunks. Set aside. For canned pineapples, drain and cut into 1-inch pieces if using pineapple rings. Place the pieces in a bowl and keep them aside.
Step 3: Into 1-inch chunks, slice the pork and put it in the bowl. Add the grated ginger, garlic, and onion, Pour in the soy sauce, then mix everything until well combined. Leave to marinate the meat for an hour.
Step 4: Slightly scatter the meat in a bowl or plate. On top of the meat, add half of the potato starch. Gently toss until the meat is coated. Allow resting for about 5 minutes to give the potato starch time to absorb the marinade and moisture.
Step 5: On a large plate, add the remaining potato starch, then dip each piece in it, making sure each piece is well coated.
Step 6: Set the temperature of a deep fryer to 350 degrees F or 180 degrees C. If using a frying pan pour at least 1-inch oil in it and heat over medium heat.
Step 7: Once the oil is hot, add the meat (do not overcrowd the pan) and cook for about 5 minutes until browned and crispy. This is optional, but if you prefer very crispy pork, set the meat aside after deep frying for about a minute, then re-fry it for additional 30 seconds to a minute.
Step 8: Transfer the crispy pork on a plate lined with a paper bag/newspaper or on a rack to drain. Set aside.
Step 9: Heat 2 to 3 tbsp oil in a clean frying pan over medium heat. Once the oil is hot, add the tomato paste to the pan and toast for about a minute or two until the oil is orange.
Step 10: Pour in the white vinegar, water, sugar, and soy sauce. Stir well and cook for about 5 minutes.
Step 11: Whisk the corn starch with cold water in a small bowl until the lumps are gone. Gradually stir this into the sauce until well blended. Then, add the peppers, pineapples, and onions to the thickened sauce and cook for an additional 1 to 2 minutes. Into smaller pieces, separate the onion chunks using a spatula.
Step 12: To the pan, add the crispy pork and toss to coat the pieces with the sweet and sour sauce. Turn the heat off and serve right away with rice. Enjoy!
NUTRITION FACTS:
Serving: 1Serving | Calories: 441kcal | Carbohydrates: 75g | Protein: 8g | Fat: 13g | Cholesterol: 74mg | Sodium: 1002mg | Fiber: 3g | Sugar: 32g
Ingredients
- Fruits and Veggies:
- ½ white onion (cut into 1” cubes)
- 1 c. pineapple (fresh pineapple are highly recommended, but canned pineapple works, too)
- 1 pepper (any color, cut into 1” cubes)
- Pork Marinade:
- 1 small onion (grated, approximately ¼ c.)
- 3 cloves garlic (grated, approximately 1½ tbsp)
- 1 pound pork shoulder (cut into 1” pieces)
- 4-5 slices ginger (grated, approximately 2 tbsp)
- 2 tbsp soy sauce
- Batter:
- 1 c. potato starch (divided in ½ - can be substituted with corn starch)
- Sweet & Sour Sauce:
- 2 tbsp oil
- 4 tbsp tomato paste
- ½ c. sugar
- ½ c. white vinegar
- 2 tbsp soy sauce
- ¼ c. water
- Corn Starch Slurry (To Thicken Sauce):
- 1 tbsp cold water
- 1 tbsp corn starch
Instructions
Step 1: Into 1-inch pieces, cut the onions and peppers. Set aside.
Step 2: Core, peel, and cut the fresh pineapple into 1-inch chunks. Set aside. For canned pineapples, drain and cut into 1-inch pieces if using pineapple rings. Place the pieces in a bowl and keep them aside.
Step 3: Into 1-inch chunks, slice the pork and put it in the bowl. Add the grated ginger, garlic, and onion, Pour in the soy sauce, then mix everything until well combined. Leave to marinate the meat for an hour.
Step 4: Slightly scatter the meat in a bowl or plate. On top of the meat, add half of the potato starch. Gently toss until the meat is coated. Allow resting for about 5 minutes to give the potato starch time to absorb the marinade and moisture.
Step 5: On a large plate, add the remaining potato starch, then dip each piece in it, making sure each piece is well coated.
Step 6: Set the temperature of a deep fryer to 350 degrees F or 180 degrees C. If using a frying pan pour at least 1-inch oil in it and heat over medium heat.
Step 7: Once the oil is hot, add the meat (do not overcrowd the pan) and cook for about 5 minutes until browned and crispy. This is optional, but if you prefer very crispy pork, set the meat aside after deep frying for about a minute, then re-fry it for additional 30 seconds to a minute.
Step 8: Transfer the crispy pork on a plate lined with a paper bag/newspaper or on a rack to drain. Set aside.
Step 9: Heat 2 to 3 tbsp oil in a clean frying pan over medium heat. Once the oil is hot, add the tomato paste to the pan and toast for about a minute or two until the oil is orange.
Step 10: Pour in the white vinegar, water, sugar, and soy sauce. Stir well and cook for about 5 minutes.
Step 11: Whisk the corn starch with cold water in a small bowl until the lumps are gone. Gradually stir this into the sauce until well blended. Then, add the peppers, pineapples, and onions to the thickened sauce and cook for an additional 1 to 2 minutes. Into smaller pieces, separate the onion chunks using a spatula.
Step 12: To the pan, add the crispy pork and toss to coat the pieces with the sweet and sour sauce. Turn the heat off and serve right away with rice. Enjoy!
