Sweet and Sour Pork is a classic and well-known Chinese dish made with cubed pork, stir-fried peppers and fresh pineapple, and coated in a mouthwatering sweet and sour sauce. This was one of my favorite dishes to order when I was a kid and I still like to order it from time to time now. This recipe for Sweet and Sour Pork has simple, fresh ingredients that come together quickly for a satisfying meal. I used fresh pineapple in this and I like it so much better than canned in the recipe.
This recipe is made to taste, so you can adjust the sweetness or tanginess to your taste by adding a bit more sugar or rice wine vinegar to the sauce portion. I hope you enjoy!
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Sweet and Sour Pork
- 3 pounds pork loin cut into bite sized chunks
- 1 red bell pepper cut into bite sized chunks
- 1 orange bell pepper cut into bite sized chunks
- 1/2 fresh pineapple cored and cut into bite sized chunks
- 4 green onions sliced diagonally
- 4 cups peanut oil or vegetable oil for frying
- 2 tablespoons peanut or vegetable oil for stir frying
- Steamed Rice for serving
- 2 tablespoons Teriyaki sauce
- 1 tablespoon rice wine vinegar
- 2 cloves fresh garlic minced
- 1 1/2 cups water
- 3/4 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 egg
- 2 teaspoons oil
- 1 teaspoon salt
- 1 tablespoon Oyster Sauce
- 2 teaspoons rice wine vinegar
- 1/2 cup ketchup
- 1 tablespoon Teriyaki sauce
- 1/4 cup sweet chili sauce
- 2 teaspoons Worcestershire sauce
- 1 tablespoon brown sugar
- In a medium bowl, whisk together marinade ingredients, add cubed pork and toss to coat.
- Cover bowl with plastic wrap and refrigerate for several hours or overnight.
- In another medium bowl, whisk together batter ingredients and set aside.
- In a separate bowl, whisk together sauce ingredients and set aside.
- Heat a deep, heavy bottomed skillet or pot over medium high heat with about 4 cups of oil for deep frying. Heat to 350 to 400 degrees.
- Remove marinaded pork from refrigerator and place chunks into batter, coating well.
- Carefully fry the battered pork pieces until golden brown, remove with a slotted spoon onto a paper-towel lined plate. Continue frying in batches until all of the pork is fried.
- In a large wok or skillet, heat 2 tablespoons oil over medium-high heat.
- Stir fry peppers until crisp-tender. Stir in garlic and saute for about 30 seconds or until very fragrant, but not burned.
- Immediately stir in pineapple chunks and continue stir frying for another minute or until pineapple is beginning to brown lightly in spots or on the edges.
- Immediately stir in sauce and stir to combine.
- Heat sauce to bubbly, then stir in the fried pork, stirring well to coat.
- Stir in the green onions and serve with steamed rice.