How to Make Sweet and Sour Pork | Pork Recipes | Allrecipes.com

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.

Cut one pound of pork butt into one inch cubes and set aside.

Chop two green onions and set aside.

Cut three stalks of celery into half-inch pieces and set aside.

Core, seed, and cut one medium green bell pepper into one-inch pieces and set aside.

Cut one medium onion into wedges and set aside.

Separate one egg white from its yolk and set the white aside, refrigerating the yolk for another use.

Place the cubed pork in a medium bowl and season with one teaspoon of salt, a quarter of a teaspoon of white sugar, and one teaspoon of soy sauce.

Add the egg white and chopped green onions to the pork, mix well, cover, and refrigerate for at least one hour.

Heat one quart of vegetable oil to 365 degrees in a deep heavy skillet or deep fryer, using a thermometer to measure the temperature.

Place half of a cup of cornstarch in a resealable plastic bag, add the pork, seal, and toss until well coated.

Take the pork out of the bag, shaking off any excess cornstarch.

Fry the pork in the heated oil for about 10 minutes or until evenly browned, doing this in batches if necessary.

Drain the meat on a plate lined with paper towels and set aside.

Heat one tablespoon of vegetable oil in a wok over medium heat.

Stir fry the celery, green bell pepper, and onion until just tender, seasoning with white sugar and salt to taste, then set aside.

To make the sweet and sour sauce, pour one cup of water into a large saucepan, adding a quarter of a teaspoon of salt, three quarters of a cup of white sugar, one third of a cup of apple cider vinegar, and a quarter of a cup of ketchup.

Bring the mixture to a boil.

Once boiling, add the cooked pork, sautéed vegetables, and one 8-ounce can of pineapple chunks with juice.

Dissolve two tablespoons of cornstarch in a quarter cup of water and add it to the sauce.

Bring the sauce back to a boil, then reduce the heat to medium and cook, stirring frequently, until thickened to your preference.

Garnish with more sliced scallions.

Cooking Techniques

Equipment Needed

Spice Level: