Description
Crispy sweet and sour pork delivers a tantalizing balance of flavors that dance across your palate. Tender pork chunks glazed in a zesty sauce make this classic Chinese dish a crowd-pleasing favorite that brings restaurant-quality excitement straight to your dinner table.
Ingredients
Scale
Main Protein:
- 1 pound pork tenderloin
Coating Ingredients:
- 1 large egg
- ½ cup cornstarch
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon white pepper
Vegetables and Fruit:
- 1 red bell pepper
- 1 green bell pepper
- ½ onion
- 1 cup pineapple chunks
Sweet and Sour Sauce:
- ½ cup granulated sugar
- ¼ cup white vinegar
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- ¼ cup water
- ½ teaspoon garlic powder
- ¼ teaspoon ginger powder
Cooking:
- Vegetable oil
Instructions
- Thoroughly dry 1 pound of pork tenderloin cubes using paper towels. Mix ½ cup cornstarch, ¼ cup flour, ½ teaspoon salt, and ¼ teaspoon white pepper in a shallow bowl.
- Dip each pork cube into 1 beaten egg, then completely coat with the cornstarch mixture. Press gently to ensure full coverage.
- Heat vegetable oil to exactly 350F in a deep fryer or heavy pot. The oil should be 3 inches deep.
- Carefully lower coated pork cubes into hot oil in small batches. Fry for 3-4 minutes until golden brown and crispy.
- Remove fried pork with a slotted spoon and drain on paper towel-lined wire rack. Let excess oil drip away completely.
- Combine ½ cup sugar, ¼ cup white vinegar, 2 tablespoons ketchup, 1 tablespoon soy sauce, 1 tablespoon cornstarch, ¼ cup water, ½ teaspoon garlic powder, and ¼ teaspoon ginger powder in a saucepan.
- Simmer the sauce over medium heat for 3-5 minutes, stirring constantly until it thickens. Taste and adjust seasonings as needed.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 1-inch pieces of red and green bell peppers and ½ onion.
- Stir-fry vegetables for 3-5 minutes until tender-crisp. Add 1 cup pineapple chunks and cook for 1 more minute.
- Pour sweet and sour sauce over vegetables, stirring to coat evenly. Add fried pork and gently toss to combine.
- Cook for 1-2 minutes until pork is heated through and sauce is bubbling slightly.
- Serve immediately over steamed rice. Sprinkle with sesame seeds or chopped green onions if desired.
Notes
- Choose a high-quality, lean pork cut like tenderloin or loin to ensure tender, crispy results when deep-frying.
- Pat the pork cubes completely dry before coating to help the cornstarch mixture adhere and create a crispier exterior.
- Use a thermometer to maintain consistent oil temperature at 350F, which prevents greasy, soggy pork and ensures a golden, crunchy coating.
- For a gluten-free version, swap all-purpose flour with rice flour or a gluten-free blend, and use tamari instead of soy sauce.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Pork
- Method: Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 385 kcal
- Sugar: 19 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg