BETTER THAN TAKEOUT - Chinese Sweet and Sour Pork Recipe

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork shoulder

Chicken breast is lower in fat, while pork shoulder is more affordable.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickener, while potato starch is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar can be less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos can be cheaper.

Remove the silver skin from the pork tenderloin using a knife.

Cut the pork tenderloin into 2-3 inch cubes.

Marinate the pork with 2 tablespoons of soy sauce, 2 tablespoons of Chinese cooking wine, 1/2 teaspoon of salt, and 1/2 teaspoon of baking soda.

Add 1/4 cup of cornstarch and 1 egg to the marinated pork, mixing until there are no clumps of cornstarch.

Refrigerate the pork mixture for at least one hour.

Prepare the sweet and sour sauce by mixing 1/2 cup of ketchup, 1/2 cup of apple cider vinegar, 1/2 cup of sugar, 2 tablespoons of orange jam, and 1 teaspoon of salt in a bowl.

Dust the bottom of a large bowl with plain flour, add the pork pieces, and coat them with flour.

Let the coated pork pieces sit for 10-15 minutes to allow the coating to bind together.

Cut fresh pineapple into pieces the same size as the pork.

Cut one red bell pepper and one green bell pepper into bite-sized pieces.

Chop three cloves of garlic.

Heat 2-3 cups of vegetable oil in a wok to 350 degrees Fahrenheit.

Carefully add the pork to the hot oil, moving it close to the oil to avoid splashing.

Fry the pork in batches for 3-5 minutes until light golden brown, ensuring they don't stick together.

Remove the pork and let it rest for at least 10 minutes before double frying.

Increase the oil temperature to 380 degrees Fahrenheit for the second fry, adding all the pork at once for a couple of minutes until golden.

Remove the pork and drain on paper towels.

Pour out the used oil, saving it for future use, and add a tablespoon of fresh cooking oil to the wok.

Add the chopped garlic to the wok and pour in the sweet and sour sauce, stirring until bubbling.

Mix 1 tablespoon of cornstarch with 1/2 cup of water and pour it into the wok, stirring until the sauce thickens.

Add the bell pepper and pineapple to the sauce, stirring on medium heat until cooked to your liking.

Introduce the fried pork back into the wok, mixing until everything is coated with the sauce.

Taste and adjust the flavor if necessary, then serve immediately to maintain the crust.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens