Sweet and Sour Pork

Source: Personal recipe

Yield: 4 serving(s)

Time: ~1 hour (plus a few hours marinating)

About

Cantonese-style sweet and sour pork with colorful bell peppers, pineapple, and onion. Cutting the pork against the grain in short pieces makes each bite noticeably more tender.

Key Technique: Cut pork parallel to the grain in ~1cm pieces, making the grain as short as possible in each piece — this softens the texture significantly.

Ingredients

Main

• 280g pork shoulder butt
• 112g pineapple, optional, a few pieces
• 28g red bell pepper, optional
• 28g yellow bell pepper, optional
• 28g green bell pepper, optional
• 28g red onion, optional
• 28g yellow onion, optional
• Corn oil for frying

Pork Marinade

• 4g garlic salt
• 2 egg (use 1 whole egg for 2 servings)
• 15ml light soy sauce
• 30g all-purpose flour
• 44g cornstarch

Sauce

• 60ml ketchup
• 48g brown sugar
• 44ml vinegar
• 8g cornstarch
• 6g salt
• 30ml water

Instructions

1. Marinate Pork

1. Cut pork parallel to the grain in ~1cm pieces — shorter grain = more tender.
2. Combine with garlic salt and soy sauce. Add egg and mix.
3. Add flour and cornstarch and mix to coat.
4. Marinate for a few hours.

2. Prep

1. Cut vegetables and pineapple into similarly sized chunks.
2. Mix all sauce ingredients together in a small bowl.

3. Fry and Finish

1. Deep fry battered pork until golden and cooked through. Drain.
2. In a wok, stir fry vegetables briefly to soften slightly.
3. Add pineapple and sauce. Bring to a simmer.
4. Add pork and toss to coat everything in the sauce.
5. Serve immediately over steamed rice.

Tags: #recipe #chinese #cantonese #pork #appetizer