Chinese cuisine

Easy

Sweet and Sour Pork

Name: Sweet and Sour Pork
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Chinese-Canton
Ingredients: 5 oz. Pineapple, Cut Into Chunky Cubes; 1 lb. Pork; 0.25 tsp. Salt, A Pinch [Marinade]; 1 tbsp. Shaoxing Wine [Marinade]; 1 count Egg Yolk [Marinade]; 1 tbsp. Corn Starch [Marinade]; 1 oz. Onion, Diced; 2 oz. Tomato, Diced; 1 tbsp. Shaoxing Wine [Seasoning]; 1 tbsp. Strawberry Jam; 2 tbsp. Honey; 0.25 cup Ketchup; 10 pieces Hawthorn Flakes; 0.25 cup Sugar; 1 tsp. Salt, A Pinch; 3 cup Water; 2 tbsp. White Vinegar; 2 oz. Onion and Bell Pepper, chopped; 2 tbsp. Corn Starch and Water Slurry (A Mixture of One Part Starch and 2 Parts Water)

Chef John Zhang

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Craving Chinese food? Try this sweet and sour pork dish. The deep fried pork is crispy on the outside and tender on the inside, and the sauce is a perfect blend of sweet and sour. A staple in Chinese restaurant, this dish goes very well with rice.

Recipe

PRE TIME: 15 min

COOKING TIME: 15 min

TOTAL TIME: 30 min

2 SERVING

Ingredients:

5 oz. Pineapple, Cut Into Chunky Cubes
1 lb. Pork
0.25 tsp. Salt, A Pinch [Marinade]
1 tbsp. Shaoxing Wine [Marinade]
1 count Egg Yolk [Marinade]
1 tbsp. Corn Starch [Marinade]
1 oz. Onion, Diced
2 oz. Tomato, Diced
1 tbsp. Shaoxing Wine [Seasoning]
1 tbsp. Strawberry Jam
2 tbsp. Honey
0.25 cup Ketchup
10 pieces Hawthorn Flakes
0.25 cup Sugar
1 tsp. Salt, A Pinch
3 cup Water
2 tbsp. White Vinegar
2 oz. Onion and Bell Pepper, chopped
2 tbsp. Corn Starch and Water Slurry (A Mixture of One Part Starch and 2 Parts Water)

Directions:

Step 1

Cut pineapple, tomato, onions, red pepper, and green pepper.

Step 2

Prick the pork, tenderize it with the back of the knife, then cut it into chunky pieces.

Step 3

In a bowl, combine pork with a pinch of salt, Shaoxing wine, egg yolk, and starch. Toss to coat evenly and marinate 30 to 60 minutes.

Step 4

In a flat plate with corn starch, roll the marinated pork into a ball and coat the pork with a thin layer of starch. Shake off excessive starch. Set aside.

Step 5

In a wok, heat enough cooking oil to 350-400°F/180-200°C, and deep fry pork for 2 minutes. Remove from oil, re-fry another 2 minutes to cook the meat evenly and get a more chewy texture. Remove from oil and drain.

Step 6

Return the wok to the stove, stir-fry onion, and tomato until fragrant.

Step 7

In the same wok, add the following ingredients: strawberry jam, honey, ketchup, Hawthorn flakes, sugar, and salt. Cook for several minutes.

Step 8

Using a sifter to remove solid ingredients, then add white vinegar, pineapples, red and green peppers, and slurry to thicken until reach desired consistency.

Step 9

In the same wok, add pork and stir to coat the pork evenly with sauce.

Step 10

Serve immediately.