Sweet and Sour Pineapple Pork

Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
30 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

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
Sweet and Sour Sauce:

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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    This recipe is featured in:

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