Chinese Sweet & Sour Pork | MORE MEAT with Less Batter!

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 bowl, combine soy sauce, Shing Chinese wine, toasted sesame oil, water, white pepper, baking soda, and baking powder; mix until well combined.

Add flour and cornstarch to the mixture and mix until smooth like pancake batter.

Cut pork loin into bite-sized pieces and add to the batter; mix with hands to coat thoroughly.

Let the pork marinate in the batter for about 15 to 20 minutes.

In a wok (or pan/skillet), add water, white vinegar, white sugar, and ketchup; mix and bring to a boil over high heat.

Once boiling, add sliced carrots and let simmer for 2 minutes.

Add bite-sized pieces of yellow onion and bell pepper; mix and let simmer for another 2 minutes.

Add a small can of pineapple with juice to the mixture.

To thicken the sauce, add a cornstarch slurry (equal parts water and cornstarch) and mix until the sauce thickens.

Optionally, add red food coloring to the sauce for color and mix well; set aside and keep warm.

Preheat oil to 350°F for frying the pork.

Add the marinated pork to the hot oil and deep fry for 2.5 to 3 minutes or until golden brown and cooked through.

Remove the pork and drain on a wire rack (not paper towels to avoid sogginess).

Repeat the frying process until all pork is cooked.

In a large bowl, mix some fried pork with the sweet and sour sauce and serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary