BETTER THAN TAKEOUT - Sweet and Sour Pork Recipe

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 the pork into half inch cubes.

Marinate the pork with 1 tbsp soy sauce, 1/4 tsp of salt, and 1/4 tsp of baking soda. Let it sit overnight.

Whisk 2 eggs and have some plain flour ready.

Dip the pork in the egg and then coat it with flour. Repeat this process twice for a thicker flour layer.

Heat oil to 350 degrees Fahrenheit (176 degrees Celsius) and deep fry the pork twice.

Set the fried pork aside.

To make the sweet and sour sauce, combine 1/4 cup of ketchup, 1/4 cup of vinegar, 1/4 cup of sugar, 1/4 cup of water, 2 tbsp of plum sauce, 1 tbsp of corn starch, and 3/4 tsp of salt in a pan.

Cook the sauce on medium heat, stirring to prevent sticking, until it is bubbling, then reduce heat to low and cook until sticky but still flowing easily.

Heat a wok and add 1 tbsp of oil and 1 tbsp of garlic, letting it become fragrant.

Add in the colorful bell peppers and pineapple, stir-frying for around 3 minutes.

Add in the fried pork and sweet and sour sauce, coating everything nicely.

Cooking Techniques

Equipment Needed

Spice Level: