I love this sweet and sour pork recipe, it's the perfect take out fake out, packed with classic flavors that any sweet and sour fans will love.
Prep Time20 minutesmins
Cook Time15 minutesmins
Course: Dinner, Main Course
Cuisine: Chinese, Dinner, main course, pork
Keyword: Bell Peppers, Dinner, dinnner, main course, pineapple, pork, Weekend Dinner, Weeknight Dinner
Servings: 4servings
Ingredients
1cuppineapple chunksfresh, frozen or canned, save juice if using canned
1cuponions chopped
1cupbell pepper- any color, diced
1poundboneless pork chopspork tenderloin or country style boneless ribs will also work - fat trimmed and sliced into chunks
1egg
1/2teaspoonsriracha or hot sauce- optional, if you want spice add more
1/2cupcornstarch
1/2teaspoonssalt
Vegetable or oil for frying about 1 inch deep in a pan
2tablespoonstoasted sesame oil
2tablespoonssoy sauce
3tablespoonsorange juice you can substitute pineapple juice instead if you don't have orange juice
3tablespoonswhite vinegar
4 1/2tablespoonssugar
1teaspoongarlic powder
1/2teaspoonpowdered ginger
1 1/2tablespoonscornstarch
Dash of salt
Instructions
Prepare the pineapple, onions and bell peppers and set aside.
Add the sweet and sour sauce ingredients into a bowl and whisk together then set aside.
Prepare pork by trimming fat and cutting into bite size chunks.
In a medium sized bowl, add egg and sriracha or hot sauce and blend together.
In another bowl, add cornstarch and salt and mix together.
Dip pork into egg mixture and then toss it in the cornstarch mixture.
Heat oil up in a frying pan, I usually only fill the pan about 1 inch deep and do a shallow pan fry so I don't have to use that much oil.
Once oil is to about 325 F. or a piece of pork can be added and it begins frying, add all of the pork pieces and fry until golden on each side.
Use a slotted spoon to remove pork then set pork onto a paper towel lined plate, Turn off the heat and remove oiled pan from burner so oil can cool down.
In another large pan, add the sesame oil, pineapple, onions and bell peppers and sauté on medium-high until the onions begin to soften and the pineapple begins to caramelize.
Add the sweet and sour sauce to the pan and stir pineapple, peppers and onions in the sauce until it begins to thicken.
Add the fried pork and stir mixture around until everything is well coated.