Sweet and sour pork recipe
- Meat and poultry
- Cuts of pork
- Pork fillet
Sweet and sour sauce doesn't have to be thick, gloopy and bright orange. Some plainly cooked rice is all that is needed to complete the meal.
4 people made this
- 340 g (12 oz) pork fillet, trimmed of fat and cut into 5 x 1 cm (2 x ½ in) strips
- 250 g centre-cut pork fillet, boneless
- 1 tbsp light soy sauce
- 2 eggs
- 2 tsp cornflour
- 4 stalks spring onion
- 2 sheets medium Chinese egg noodles, about 125 g (4 ½ oz) in total
- 1 button ginger
- 2 tbsp sunflower oil
- 3 cloves garlic
- 8 baby corn, about 75 g (2 ½ oz) in total, quartered lengthways
- 4 tablespoons dry starch
- 170 g (6 oz) carrots, cut into fine shreds about 5 cm (2 in) long
- 2 1/2 tablespoons sugar
- 1 large garlic clove, finely chopped
- 2 tablespoons vinegar
- 1 tbsp finely diced fresh root ginger
- 2/3 teaspoon soy sauce
- 300 g (10 ½ oz) bean sprouts
- 1 teaspoon rice wine
- 4 spring onions, sliced diagonally
- 2/3 teaspoon salt
- 1 tsp toasted sesame oil
- MSG to taste
- 300 ml vegetable oil
- Sweet and sour sauce
- 100 ml chicken stock
- 1 tbsp cornflour
- 1 tbsp demerara sugar
- 1 tbsp rice wine vinegar
- 2 tbsp rice wine or dry sherry
- 2 tbsp tomato ketchup
- 3 tbsp light soy sauce
- 1 can pineapple slices in natural juice, about 425 g, drained and chopped, with juice reserved
MethodPrep:35min ›Cook:15min ›Ready in:50min
- Place the pork strips in a bowl, sprinkle over the soy sauce and pepper to taste and stir to coat the meat. Sprinkle over the cornflour and stir again. Cover and set aside.
- To make the sauce, mix together the cornflour, sugar, vinegar, rice wine or sherry, ketchup, soy sauce and reserved pineapple juice in a small bowl. Set aside.
- Cook the noodles in a saucepan of boiling water for 3 minutes, or cook or soak them according to the packet instructions. Drain well and set aside.
- Heat a wok or heavy-based frying pan until really hot, then add 1 tbsp of the oil and swirl to coat the wok. Add the pork and leave for 1 minute to brown, then stir-fry over a high heat for 3–4 minutes. Remove the pork with a draining spoon and set aside.
- Heat the remaining oil in the wok, then add the corn and stir-fry for 1 minute. Add the carrots, garlic and ginger and stir-fry for another minute. Sprinkle over 5 tbsp water and let the vegetables steam for 2–3 minutes.
- Pour in the sauce mixture, stir well and bring to the boil. Put the meat back in the wok and add the noodles, pineapple and bean sprouts. Heat through, stirring and tossing. Add the spring onions and sesame oil and serve.
- Pound the pork fillet with blunt side of a knife or meat hammer. Cut into about 4-cm long, 1-cm wide strips and place in a bowl. Add the rice wine, 1/3 teaspoon salt, and a little bit of MSG. Mix and marinate for a while.
- Put the eggs and 3 tablespoons starch in a bowl and beat well to form a thin batter. Finely chop the spring onion. Mince the ginger and garlic into rice-sized pieces.
- Combine the chicken stock, sugar, vinegar, soy sauce, remaining salt and 1 tablespoon starch in a small bowl and blend to form a sauce mixture.
- Heat a wok, pour in the oil, and heat to 140 degrees C. Put the pork strips in the batter and stir to coat. Add the strips one by one into the wok and deep-fry until light golden. Remove with a slotted spoon and drain.
- Re-heat the oil to 170 degrees C, bring all the pork strips back to the wok, and deep-fry until golden brown. Turn off the heat and remove with a slotted spoon promptly. Drain and place in a serving dish. Reserve 2 tablespoons oil.
- Pour the 2 tablespoons of oil in the wok and heat to 120 degrees C. Add the ginger and garlic and saute until fragrant. Add the spring onion and sauce mixture, and stir constantly until it begins to thicken. Pour the sauce over the pork strips and serve.
Some more ideas
For a hotter sauce, add 1 small fresh red chilli, seeded and finely chopped. * Use boneless pork shoulder instead of fillet.
Over the past 20 years, farmers have been breeding leaner pigs, and pork now contains considerably less fat than it did in the past. The average fat content is much the same as skinless chicken breast. * Bean sprouts are rich in vitamin C and several of the B vitamins; they also provide some potassium. Adding them at the last minute preserves as much of their vitamin C content as possible.
Each serving provides
Excellent source of folate, niacin, vitamin A, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E. Good source of iron, vitamin B2, zinc. Useful source of selenium.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Oh dear, your steps aren't in the right order at all. Consider moving step 7 to the beginning.Also, how about separating out your ingredients list so that it's obvious which cornflour is for which part of the recipe etc? I found this difficult to follow I'm afraid.-19 Jun 2013
Chinese Sweet and Sour Pork Recipe
Cut the meat into slices 1-inch long and about 1/4 inch thick. Combine 1 teaspoon salt salt and rice wine in a medium bowl and stir to combine. Add the pork and transfer to refrigerate. Allow to marinate at least 30 minutes and up to overnight.
Combine 1/2 teaspoon salt, sugar, vinegar, soy sauce and 2 teaspoons cornstarch in a small bowl and mix to combine.
Heat oil in a wok or Dutch oven to 350°F. Beat together egg and remaining 1/4 cup cornstarch to form a batter. Coat pork with batter, allow excess to drain, and carefully transfer to the hot oil, adding the pieces one at a time to prevent clumping. Cook until crisp and just barely cooked through, about 3 minutes. Remove the pork with a slotted spoon. and transfer to a paper towel-lined plate.
Pour off all but 3 tablespoons of the oil in the wok and return to medium-high heat. Add the ginger and the scallions and stir-fry until fragrant, about 30 seconds. Add the pork strips and stir-fry for 30 seconds more, to toss the meat in the fragrant oil.
Add all of the stock or water, bring the liquid to a simmer, then sugar/vinegar/soy mixture. Stir quickly as the liquid thickens to prevent the cornstarch from clumping. Cook until the sauce has thickened and no longer tastes like cornstarch, about 30 seconds. Drizzle in sesame oil and serve immediately.
Sweet and sour pork
The Guangdong province is the birthplace of the famous Chinese classic sweet and sour pork(糖醋里脊). It is also in this country sometimes under the English translation “Sweet and Sour Pork” known, but is always prepared on the same principle: Pork is fried together with vegetables or breaded and served in a delicious, sweet and sour sauce. For sweet and sour pork heard as a supplement traditional rice, the variety is up to you. Our sweet and sour pork recipe can be modified versatile. The sweet and sour sauce tasted as excellent as a dip or pure vegetable dishes. Other meats can replace optional in this recipe the pork, such as Chicken.
This Chinese Sweet and sour pork recipe is a treat! pork pieces in batter, fried twice for extra crispiness! The slightly tangy sauce, sweet tickle the taste buds. A simple recipe that can be prepared in advance, to finish at the last second.
First I want to clarify a point on one of the ingredients: ketchup. For critics (! I can understand) of American sauce, I just want to remind the ketchup ingredients: sugar, tomatoes, vinegar. Exactly what is sought in this recipe, sweet and acid! And during one of my trips to Canton I inquired about the recipe for this pork, well that is equivalent to the ketchup sauce they use, or a tomato paste which is added in any way vinegar and sugar. Good recipe !!
Take a bowl and add pork tenderloin, ginger, garlic cloves and 1/4 teaspoon crushed red pepper to the bowl.
They must be combined well and set aside.
The pineapple has to be drained and 1/4 cup juice needs to be reserved.
Take a small bowl and sugar, vinegar, remaining crushed red pepper, sodium sauce, ketchup, reserved juice and 6 tablespoons stock should be combined in the bowl.
You have to keep on stirring until sugar dissolves.
Take another bowl and combine the remaining stock and cornstarch.
Oil has to be heated in a large nonstick skillet and the heat should be kept over medium-high heat.
The pork mixture should be stir-fried in hot oil 5 minutes.
Pork should be removed from the pan and keep warm.
Water chestnuts, bell peppers and onion have to be added to the pan.
They should be stir-fried for 3 minutes and make sure that they become crisp-tender.
Ketchup mixture needs to be added.
It should be brought to a boil.
Pork mixture, pineapple chunks and cornstarch with any accumulated juice should be stirred in.
They have to be cooked for 2 minutes and make sure that the sauce turns thickened.
1 pound pork loin, center cut, deboned and cubed
1 tablespoon soy sauce
3 tablespoons cornstarch, divided
1 teaspoon baking soda
1/2 red bell pepper
1/2 green bell pepper
1/4 pound baby carrots
3 tablespoons flour
2 medium eggs
1/3 cup rice vinegar
1/2 cup brown sugar
1 tablespoon Worcestershire sauce
1/4 cup ketchup
1/2 cup reserved pineapple juice
1/4 cup water
2 teaspoons cornstarch, MIXED WITH
4 teaspoons water
5 cups oil, for frying
2/3 cup canned pineapple chunks
Take the pork cubes and add the soy sauce, 1 tablespoon cornstarch, and baking soda. Marinate in the refrigerator for 1 1/2 hours.
Blanch the peppers and carrots in boiling water. De-seed and cube the green and red pepper. Cut the carrots in half.
Combine the flour, cornstarch, and eggs into a batter. Coat the pork in the batter. Add the oil to the wok and heat to at least 350 degrees F. Deep-fry the pork cubes in batches, turning occasionally until they turn golden. Remove and drain on paper towels.
Increase the oil temperature to 400 degrees F. While waiting for the oil to heat, bring the rice vinegar, brown sugar, Worcestershire sauce, ketchup, reserved pineapple juice, and water to boil in a small saucepan. Turn the heat down to low and keep the sauce warm.
When the oil is ready add the pork cubes. Deep-fry a second time until they turn brown and crispy. Remove and drain on paper towels.
Remove all but 2 tablespoons oil from the wok. When oil is hot, add the carrots. Stir-fry for a minute and add the red and green peppers.
Bring the sauce back up to a boil. Add the cornstarch-and-water mixture, stirring vigorously to thicken. Add the pineapple. Push the vegetables up to the sides of the wok and add the sauce in the middle. Add the pork back into the wok. Mix through and serve hot.
- 2tsp vegetable oil
- 350g (12oz) piece of pork fillet, cut into chunks
- 1 onion, peeled and cut into wedges, leaves pulled apart
- 1 red or green pepper, deseeded and cut into chunks
- Thumb-sized piece of fresh root ginger, peeled and finely sliced
- 1 cinnamon stick or 1tsp ground cinnamon
- 227g can pineapple rings in natural syrup (140g drained weight - reserve the syrup), each ring cut into 8 pieces
- 230g can plum tomatoes
- 1tbsp tomato ketchup
- 1tbsp vinegar, or more, to taste
- ½ chicken stock cube
- 1tsp flour or cornflour
- About 2tbsp soy sauce, to taste
- To serve:
- 200g (7oz) dried egg noodles
- 2 small heads pak choi, leaves separated and large ones chopped
Making the Sauce
MIX. Mix together the ketchup, brown sugar, Sriracha, Worcestershire, rice vinegar, chicken stock, black pepper, and red pepper flakes in a medium mixing bowl. Set aside.
COAT. Add 1 tsp cornstarch to the mixture from and whisk. Pour it over the pork cubes. Add the onion and bell peppers and stir to evenly coat.
BAKE. Bake uncovered for 50 minutes. Stir every 15 minutes and serve with rice.
Chinese cooking might look intimidating sometimes. But once you’ve tried my recipe, you’ll find it very approachable. You just need to get organized and prepare the ingredients before the cooking starts.
I hope you enjoy this recipe!
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
HOW TO COOK SWEET AND SOUR PORK RECIPE
Start cooking sweet and sour pork by slicing the pork into thin rectangular cuts. Then, in a large bowl, mix in pork, cornstarch, fish sauce, egg and a dash of black pepper. Marinate for at least 15 minutes.
After marinating the pork, dredge them in flour. Make sure it Is fully coated. Heat pan and pour cooking oil for deep frying. Deep fry coated pork for 5-6 minutes in medium heat. Drain for excess oil, transfer to a plate and set them aside for later.
To cook the sauce, drizzle in cooking oil in a large pan for sautéing. Once oil is hot, sauté garlic then add in onions once garlic turns golden brown. Once onions are translucent, add in green and red bell pepper and stir fry. Pour in water, vinegar and sugar, then mix. Once it is boiling, add in pineapple syrup and ketchup, continue mixing. Add in Oyster sauce and mix well. Season the sauce with a pinch of salt and a dash of black pepper. Add in pineapple tidbits then bring to a boil while occasionally stirring. Make a cornstarch mixture by mixing ½ tbsp cornstarch with 1 tbsp water. Pour in cornstarch mixture then mix well. Lastly, add in fried pork and mix it with the sauce. Transfer to a plate then serve.
Sweet and Sour Pork Recipe
- Pork tenderloin &ndash Be sure that you use a pork tenderloin and not a pork loin. There is a big difference between the two cuts of meat when it comes to cooking. A pork tenderloin is long and skinny and for this recipe you want to use an unseasoned tenderloin.
- Soy sauce &ndash you can also use a soy sauce alternative such as Liquid Aminos for a gluten free option.
- Olive oil
- Assorted Bell Peppers &ndash Use a combination of green, red, yellow and/or orange peppers.
- Can of Pineapple Chunks in pineapple juice
- Green onion
- Chicken Broth
- Rice Vinegar
- Cooked White Rice
As mentioned in the ingredient list, be sure that you purchase a pork tenderloin for this Sweet and Sour Pork recipe. You will need a one pound, unseasoned tenderloin to feed 6 people.
Start by trimming off the excess fat from the meat. Then cut the tenderloin into 1 inch, bite size cubes.
Next prepare the marinade by whisking an egg and adding it to a large resealable bag. Then add soy sauce and pork pieces to the bag with the egg.
Seal the bag, removing as much air as possible, and massage the outside of the bag so that the marinade coats the pork pieces. Allow it to marinate for at least 30 minutes.
As mentioned above, you can also prepare the pork and marinade in the morning and refrigerate it for the entire day. This is a great meal prep option when there is not a lot of time to make dinner in the evening.
When you are ready to make the Sweet and Sour Pork prepare your white rice per package instructions or use our favorite Instant Pot White Rice Recipe for a great, hands off approach to making rice.
Then remove the pork from the refrigerator and combine the sweet and sour sauce ingredients. Whisk the sauce until well incorporated and then set aside.
In a large bowl or another large resealable bag combine the flour and cornstarch. Remove pork from marinade and gently toss with the flour and cornstarch mixture. Discard the remaining marinade.
Then over medium high heat, add olive oil to a large skillet or wok. Once the oil is hot add the pork chunks to the skillet and let it brown on one side.
This should take 2-3 minutes. Flip the pork over and let it brown on the other side. Once the pork is seared, and slightly pink in the center, remove it from the pan and set aside.
Stir in peppers and diced onion and cook for about 3-4 minutes or until peppers become slightly tender but still crisp.
Then add the minced garlic and ginger. Cook only until fragrant, about 1 minute as you don&rsquot want the garlic to burn.
Before adding the sauce to the pan, give it a quick whisk then add it to the skillet. Cook until thick and bubbly, stirring frequently.
Add the pork and pineapple to the sweet and sour sauce and simmer, stirring frequently. Continue to simmer for 2-3 minutes until the pork is heated and cooked through.
Serve over rice and garnish with sliced green onions.
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