Sweet and Sour Pork

Name: Sweet and Sour Pork
Cook time: 45 min
Yield: 2 servings
Cuisine: HK

🇭🇰 Hong Kong45 minPork

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Servings

Ingredients

Proteins

300 g Pork shoulder
1 whole Egg (for marinade)

Aromatics

2 g White pepper (for marinade)
1 whole Red bell pepper
1 whole Green bell pepper
0.5 whole Onion
10 g Garlic (minced)

Sauces & Seasonings

15 ml Soy sauce (for marinade)
15 ml Rice wine (for marinade)
5 g Sugar (for marinade)
15 g Cornstarch (for marinade)
50 g Cornstarch (for coating)
50 g All-purpose flour (for coating)
60 ml Ketchup (for sauce)
40 g Sugar (for sauce)
30 ml Rice vinegar (for sauce)
15 ml Soy sauce (for sauce)
120 ml Water (for sauce)
10 g Cornstarch (for slurry, mixed with water)
500 ml Oil (for frying)

Other

150 g Pineapple chunks (drained)

Instructions

1
Prepare the Pork: Cut pork shoulder into cubes. In a bowl, combine pork with marinade ingredients (soy sauce, rice wine, sugar, white pepper, egg, cornstarch). Mix well and marinate for 15-20 minutes.
2
Coat the Pork: In a separate shallow dish, mix cornstarch and all-purpose flour. Dredge each marinated pork piece thoroughly in the flour mixture, ensuring it's evenly coated.
3
Fry the Pork: Heat oil in a wok or deep pot to 170°C (340°F). Fry the pork in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
4
Prepare the Sweet and Sour Sauce: In a small bowl, whisk together ketchup, sugar, rice vinegar, soy sauce, water, and cornstarch slurry (mixed with water).
5
Stir-fry Vegetables and Sauce: Discard most of the frying oil, leaving oil in the wok. Add minced garlic and stir-fry until fragrant. Add bell peppers, onion, and pineapple chunks; stir-fry for 2-3 minutes until slightly tender-crisp. Pour in the prepared sweet and sour sauce and cook, stirring constantly, until it thickens.
6
Combine and Serve: Add the fried pork pieces to the wok and toss quickly to coat them evenly with the sauce. Serve immediately with steamed white rice.

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Ingredients

Proteins

300 g Pork shoulder
1 whole Egg (for marinade)

Aromatics

2 g White pepper (for marinade)
1 whole Red bell pepper
1 whole Green bell pepper
0.5 whole Onion
10 g Garlic (minced)

Sauces & Seasonings

15 ml Soy sauce (for marinade)
15 ml Rice wine (for marinade)
5 g Sugar (for marinade)
15 g Cornstarch (for marinade)
50 g Cornstarch (for coating)
50 g All-purpose flour (for coating)
60 ml Ketchup (for sauce)
40 g Sugar (for sauce)
30 ml Rice vinegar (for sauce)
15 ml Soy sauce (for sauce)
120 ml Water (for sauce)
10 g Cornstarch (for slurry, mixed with water)
500 ml Oil (for frying)

Other

150 g Pineapple chunks (drained)

Instructions

Prepare the Pork: Cut pork shoulder into cubes. In a bowl, combine pork with marinade ingredients (soy sauce, rice wine, sugar, white pepper, egg, cornstarch). Mix well and marinate for 15-20 minutes.

Coat the Pork: In a separate shallow dish, mix cornstarch and all-purpose flour. Dredge each marinated pork piece thoroughly in the flour mixture, ensuring it's evenly coated.

Fry the Pork: Heat oil in a wok or deep pot to 170°C (340°F). Fry the pork in batches until golden brown and cooked through, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Prepare the Sweet and Sour Sauce: In a small bowl, whisk together ketchup, sugar, rice vinegar, soy sauce, water, and cornstarch slurry (mixed with water).

Stir-fry Vegetables and Sauce: Discard most of the frying oil, leaving oil in the wok. Add minced garlic and stir-fry until fragrant. Add bell peppers, onion, and pineapple chunks; stir-fry for 2-3 minutes until slightly tender-crisp. Pour in the prepared sweet and sour sauce and cook, stirring constantly, until it thickens.

Combine and Serve: Add the fried pork pieces to the wok and toss quickly to coat them evenly with the sauce. Serve immediately with steamed white rice.