Description
Sweet and sour pork is a delicious, quick and easy Chinese stir fry that takes just 30 minutes to make. Serve this homemade takeout over steamed rice.
Ingredients
For the pork:
- 1 pound pork loin chops or pork shoulder (butt), cut into 1-inch cubes
- 1/2 teaspoon salt
- 1 tablespoon Shaoxing wine (optional)
- 1 tablespoon soy sauce (or oyster sauce)
- 1 egg, beaten
- 1/4 cup cornstarch (or all-purpose flour)
For the stir fry:
- 1 tablespoon vegetable oil
- 1 medium red bell pepper, cut into 1-inch pieces
- 1 medium green bell pepper, cut into 1-inch pieces
- 1 small onion, cut into 1-inch pieces
- 1 cup pineapple, fresh or canned and diced into 1-inch pieces
- 1 tablespoons green onions, finely chopped
- 1 teaspoon white sesame seeds (for garnish)
For the sweet and sour sauce:
- 1/4 cup ketchup
- 1 tablespoon soy sauce (or oyster sauce)
- 1/4 cup chicken broth (or water)
- 1 tablespoon sugar or honey
- 2 tablespoons white vinegar or apple cider vinegar
- 1/2 tablespoon cornstarch
- 1/4 teaspoon salt
Instructions
- Marinate the pork. In a large mixing bowl, add cubed pork, salt, Shaoxing wine (if using), soy sauce, and egg. Stir well and press the marinade to coat evenly. Let the marinated pork rest for 5 minutes to soak in all the flavour.
- Dredge the pork. Prepare a shallow bowl with cornstarch (or flour) and dip the marinated pork to coat evenly on all sides. Set aside on a plate.
- Cook the pork. You can deep fry, air fry, or bake the pork.
- To deep fry: Preheat oil (at least 2-inches deep) in a medium cooking pot over medium-high heat for 3-4 minutes until the oil shimmers. Deep fry the battered pork in batches (2 batches) until golden brown, about 5-7 minutes. Turn the pork occasionally to get an even golden crust on all sides. Transfer the pork on a paper towel lined plate to drain excess oil.
- To air fry: Place the battered pork in a single layer in the air fryer basket and lightly spray with cooking spray oil to coat evenly. Cook the pork (in 2 batches) at 350F for 10-12 minutes until golden brown and cooked through. Shake the basket halfway to cook the pork evenly. Set aside on a plate.
- To bake in the oven: Place the battered pork in a single layer on a parchment lined baking sheet and lightly spray with cooking spray oil. Bake in a 400F preheated oven for 15 minutes until golden brown. Set aside on a plate after baking.
- Prepare the sauce. In a small mixing bowl, whisk together all the sauce ingredients including ketchup, soy sauce (or oyster sauce), water (or chicken broth), sugar, vinegar, cornstarch, and salt until smooth. Set the aside.
- Stir fry. Heat oil in a large skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add bell peppers, onion, and pineapple and sauté for 1 minute.
- Add sauce. Stir in the sauce mixture and let it simmer over medium heat for 3-4 minutes until thickened to a desired consistency, stirring constantly.
- Add pork. Add the cooked pork and toss well to coat, about 1 minute.
- Serve. Garnish with sesame seeds and green onions and serve warm with a bowl of steamed rice or fried rice.
Notes
How to store: Store leftover sweet and sour pork in an airtight container in the fridge for up to 3-4 days.
How to reheat: Reheat stir fried pork in a pan over the stove until warmed through. You can also microwave it covered for a couple minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Pork
- Method: Stir Fry
- Cuisine: Chinese