Photo: Sweet and Sour Pineapple Pork Recipe
Ingredients
For pork:
- 1 pound lean pork
- 1 tablespoon soy sauce
- 1 tablespoon sweet vermouth
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 4 tablespoons oil, divided, plus 4 cups oil, for deep frying
- 1/2 cup cornstarch
- 1/2 cup diced red and yellow bell peppers
- 2 tablespoons diced onion
- Sweet and Sour Sauce
- Strips of green onion, for garnish
- Toasted sesame seeds, for garnish
Sweet and Sour Sauce:
- 1/2 cup ketchup
- 1/2 cup vinegar
- 1/2 cup water
- 2 teaspoons soy sauce
- 1 cup sugar
- 1/4 cup orange marmalade
- 1 1/2 teaspoons minced ginger
- 1 teaspoon minced garlic
- 1/4 teaspoon hot pepper sauce
- 2 tablespoons pineapple juice
- 1/2 cup chopped canned pineapple
- 4 tablespoons cornstarch mixed with 3 tablespoons water, for thickening
Directions
Cut pork into bite-size pieces and marinate for 30 minutes in mixture of soy, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.
Meanwhile, make the sweet and sour sauce:
In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.
Heat oil in a Dutch oven to 350 degrees F.
Remove pork pieces from marinade and roll in cornstarch to coat well. Deep fry in hot oil until golden brown and crispy.
In a large saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in fried pork. Let simmer for 2 minutes, arrange on serving platter and garnish with long strips of green onion and toasted sesame seeds.
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By Cooking Cutie11
Rockland County, NY
on May 19, 2013
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This was very good, but I'm knocking off 1 star because the amount of sugar is nuts for one meal. I ended up using about 1/2 cup instead of a full cup, and kept tasting the sauce. I added a little extra orange marmalade, and the finished dish was too sweet once everything was reduced. It was edible, but after a few bites, the sweetness was too much. Next time, I'd stick with 1/3 cup sugar and a little extra marmalade. It was delicious though and worth the effort. The pork was nicely crisp and the pineapple and pepper paired nicely with the sweet sauce. I'd make this again but reduce the sugar. I also did not "deep fry" the pork, and instead fried it in a few tbs of oil in 3 batches, and it was still plenty crisp.
By Wanta be Chef
Wenatchee, WA
on July 29, 2012
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The recipe was a little involved, but the outcome spectacular. I substituted the 1 cup sugar for ½ cup of brown sugar. Also used a little more hot pepper sauce. Was a hit with the family. The sweet and sour sauce is a keeper for other recipes.
By blake-andrew_12...
Bainbridge Isla...
on July 18, 2012
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Here's a shortcut! Take 1/2 cup ketsup, 1/4 cup vinegar, 1/2 cup water, 1/3 cup brown sugar, 3 tsp soy sauce, 3/4 tsp powdered ginger, 1 tsp minced garlic, red pepper flakes, 3 tablespoons pineapple juice, quartered pineapple chunks and simmer on low. Season pork with garlic powder, salt, pepper and stir fry in olive oil. Toss with sauce and serve over rice.
Read all 23 reviews