Easy Sweet And Sour Pork
This sweet and sour pork embodies the essence of Chinese-American cuisine, where a Chinese classic has received a modern makeover over the years. Here, tender pork takes center stage, delivering a delicious contrast of crispy on the outside and tender on the inside, coated in an incredible sauce. With each bite, you’ll experience a delightful harmony between the perfectly fried pork and the medley of bell peppers, onions, and pineapple.
Pork: I used pork shoulder, which is a tender and flavorful cut perfect for this dish. You can also use pork tenderloin or pork loin if you prefer. Baking Soda: Helps to tenderize the pork as it marinates. Fresh Ginger: Provides an aromatic and zesty kick. Soy Sauce: Seasons the pork and infuses it with umami goodness. I like to use low-sodium soy sauce to control the saltiness of the marinade. Cornstarch: This key ingredient is responsible for creating the delicious crispy coating. Salt and Black Pepper: Used to season the pork before cooking.
Rice Vinegar: Adds a slightly sweet touch of acidity that gives the sauce a tang and helps to balance the sweetness. If needed, you can use apple cider vinegar as a substitute. Brown Sugar: The molasses in brown sugar plays a key role in providing a rich, caramel-like sweetness and contributes to the sauce’s thickness. Chicken Broth: Forms the base of the sauce and helps to dissolve the cornstarch. I like to use low-sodium chicken broth to control the amount of added salt. Ketchup: This kitchen staple adds to the sweet and tangy flavor profile. Tomato Paste: Adds body to the texture and depth of flavor to the sauce with another layer of umami. Pineapple Juice: This is an important key ingredient that provides natural sweetness and a hint of tropical flavor. Cornstarch: Essential for thickening the sauce. You can substitute it with arrowroot starch if you prefer. Salt: Used to taste to season the sauce.
Bell Peppers: Green bell pepper and red bell pepper add texture and flavor to the dish as well as a pop of vibrant color. Onion: Complements the pork and adds another layer of texture. Brown onion works best in stir fry. Garlic: Freshly minced garlic provides a delicious pungent and aromatic flavor. Pineapple Chunks: Provide bursts of sweet tropical flavor and a contrasting texture. Vegetable Oil: Used for frying the pork and stir-frying the veggies.
This Chinese classic is far simpler than you might imagine! You don’t need any exotic ingredients or special culinary skills. In fact, the entire dish comes together in under an hour! The first step is to infuse the pork with flavor and tenderize the meat! In a large bowl, toss the pork with the baking soda, minced garlic, grated ginger, and soy sauce. Then let the pork marinate for 10 to 15 minutes while you move on to the next step. While the pork marinates, whisk all the sweet and sour sauce ingredients together in a separate bowl until the cornstarch dissolves completely. Then set the sauce aside. After marinating the pork, season it with salt and pepper. Then toss the meat in cornstarch, making sure to coat every surface. This step is crucial for achieving the desired crispy texture. Now the cooking begins! First, heat half of the vegetable oil over medium-high in a large skillet. Next, add the cornstarch-coated pork cubes and fry them until they turn a light golden color. Then remove them from the pan and set them aside. This is just the first fry to ensure that the pork turns out extra crispy. Now, add the other half of the vegetable oil to the skillet and fry the pork cubes one more time until they are golden brown and crispy. Then remove the cooked pork and set it aside. Once you’ve fried the pork, heat another tablespoon of vegetable oil over medium-high heat in a large wok or pan. Then add the onion and bell peppers and cook them for about a minute until they soften. Next, add the minced garlic and stir-fry the mixture for just another 30 seconds. With the pork and veggies cooked, it’s time to bring all the components of the dish together! Pour the sweet and sour sauce mixture into the wok. Next, let it cook for a minute while stirring until it thickens and becomes glossy. Then add the fried pork cubes and pineapple chunks, and toss everything together. Finally, serve your sweet and sour pork with steamed rice or noodles!
Storage
You can store leftover sweet and sour pork in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Then reheat it in the microwave for a few minutes on medium power or in a skillet on the stovetop.
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