Sweet and sour pork is a tantalizing dish that perfectly embodies the harmonious blend of flavors found in Chinese cuisine. Originating from Cantonese culinary traditions, this dish has become a beloved staple in Chinese restaurants worldwide.
At its core, sweet and sour pork features succulent pieces of pork that are lightly battered and fried to crispy perfection. What truly sets this dish apart is its signature sweet and tangy sauce. The sauce is a delicate balance of sugar, vinegar, soy sauce, and various seasonings, creating a symphony of flavors that dance on the palate.
The sweetness comes from sugar or honey, while the tanginess is derived from vinegar, typically rice vinegar or white vinegar. This dynamic duo of flavors creates a delightful contrast that keeps taste buds intrigued with each bite.
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Sweet and Sour Pork
Course: MainCuisine: Chinese, Japanese, koreanDifficulty: Easy4
servings30
minutes30
minutes663
kcalSoy sauce, traditional East and Southeast Asian liquid condiment made of fermented soybeans, wheat, yeast, and salt that is prominent in traditional Chinese, Japanese, Korean, Malaysian, and Indonesian cuisines, among others.
Ingredients
1 pound pork butt, cut into 1 inch cubes
- Marinade:
1 teaspoon soy sauce
1 teaspoon salt
¼ teaspoon white sugar
1 egg white
2 green onions, chopped
- Frying:
1 quart vegetable oil for frying
½ cup cornstarch
- Stir-Fried Vegetables:
1 tablespoon vegetable oil
3 stalks celery, cut into 1/2 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1 medium onion, cut into wedges
1 pinch white sugar, or to taste
salt to taste
1 ¼ cups water, divided
¾ cup white sugar
⅓ cup apple cider vinegar
¼ cup ketchup
½ teaspoon soy sauce
¼ teaspoon salt
1 (8 ounce) can pineapple chunks, undrained
2 tablespoons cornstarch
Directions
- Place cubed pork in a medium bowl and season with soy sauce, salt, and sugar for marinade. Add egg white and green onions and mix until well-combined. Cover and place in the refrigerator for at least 1 hour.
- Heat 1 quart oil to 365 degrees F (185 degrees C) in a large, heavy saucepan or deep fryer.
- Coat pork with cornstarch and fry in hot oil until evenly browned, about 10 minutes. Drain on paper towels and set aside.
- Heat oil for vegetables in a wok over medium heat. Stir in celery, bell pepper, and onion; cook until tender, about 5 minutes. Season with pinch of sugar and salt. Remove from heat and set aside.
- Mix 1 cup water, 3/4 cup sugar, apple cider vinegar, ketchup, soy sauce, and salt in a large saucepan; bring to a boil over high heat.
- Stir in cooked pork, celery mixture, and pineapple chunks with juice. Return to a boil, then mix in remaining1/4 cup water and cornstarch. Cook until thickened and warmed through, about 2 minutes.
Notes
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
