Sweet and Sour Pork

Total Time:
1 hr 30 min
1 hr 15 min
15 min

4 servings

  • 2 tablespoons vegetable oil
  • 1/2 cup sliced onions
  • 1/2 cup sliced green peppers
  • 1/2 cup sliced red peppers
  • 1 quart peanut oil
  • 1/3 cup cornstarch
  • 1/3 cup flour
  • 1/2 cup pineapple in 1/4-inch dice
  • 1/2 cup pickled shallots
  • 1 tablespoon sesame oil
  • Marinade:
  • 1 egg white
  • 1 tablespoon Shaosing wine
  • 2 teaspoons light soy sauce
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1 pound boneless loin of pork
  • Sauce
  • 5 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup rice wine vinegar
  • 1/4 cup tomato sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons Shaosing wine
  • 2 tablespoons vegetable oil
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons minced ginger
  • 1 tablespoon cornstarch
  • 2/3 cup canned chicken broth
  • In 2 tablespoons vegetable oil, stir fry the sliced onions, sliced green peppers, and sliced red peppers. Cook them for 2 minutes, or until softened.

  • In another wok put a quart of peanut oil and heat it to 365 degrees. In a shallow bowl mix together 1/3 cup each cornstarch and flour. Dredge meat pieces in flour mixture. Add meat to wok. Deep fry pork until crunchy brown, about three minutes. Transfer meat with a slotted spoon to paper towels to drain.

  • To the wok with the stir-fried vegetables add the pineapple dice, the pickled shallots, and the sauce. Simmer for one minute, then add the meat. Simmer until heated through. Add 1 tablespoon sesame oil and serve immediately.

  • To make the marinade: In a bowl combine the first 6 ingredients and whisk them together. Cut the pork into 1-inch cubes, and with the flat side of a cleaver or a meat pounder, lightly pound the cubes to loosen fibers. Add meat to marinade and toss to coat. Let the meat marinate, covered and chilled, for 1 hour.

  • To make the sauce: In a bowl combine the sugar, salt, rice wine vinegar, tomato sauce, light soy sauce, and Shaosing wine. To a heated wok add the vegetable oil, minced garlic, and minced ginger. Stir fry 30 seconds. Add sauce ingredients from bowl and bring to a simmer. Stir in 1 tablespoon cornstarch dissolved in 2/3 cup canned chicken broth. Simmer mixture until lightly thickened, then keep it warm.

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