Sweet and Sour Pork Recipe: Better Than Takeout

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is leaner, while pork shoulder is less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickener, while flour is more economical.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola is often cheaper.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium options are better for health, and tamari is often less expensive.

In a large mixing bowl, place the pork and season it with salt, white pepper, Shing wine, and egg white. Mix well and marinate for about 15 minutes.

Coat the pork with 1/2 cup of cornstarch and mix together. Let it rest for 5 minutes.

Coat the pork with another 1/2 cup of cornstarch and mix again for a better coating.

In a bowl, whisk together ketchup, rice vinegar, sugar, salt, and water.

Heat vegetable oil in a wok to 350°F (177°C).

Carefully place the pork in the hot oil and fry for about 3 minutes.

Remove the pork and heat the oil to 375°F (191°C).

Return the pork to the oil and fry for an additional 1 minute for a crispy texture.

Remove and drain the pork.

In the same wok over high heat, add oil, onion, green bell pepper, and red bell pepper. Stir-fry for about 30 seconds.

Add the sauce mixture and a cornstarch slurry made from 1 tablespoon of cornstarch and 3 tablespoons of water. Mix well.

Return the vegetables and pork to the wok, and add the pineapple. Mix everything together.

Cooking Techniques

Equipment Needed

Spice Level: