Sweet and sour Pork
A Chinese stir-fry dish made with juicy pieces of pork tenderloin, bell peppers, onion, and pineapple. Battered pork gets fried until crispy then tossed in a sweet and tangy sauce
Sweet and Sour Sauce
- 1/2 cup honey
- 6 tbsp rice vinegar
- 4 tsp soy sauce
- 3 tbsp tomato paste
- 1 tbsp cornstarch
- 2 tbsp water
- 1 1/2 pound pork tenderloin cut into 1-inch cubes
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 3/4 cup all-purpose flour
- 1/3 cup cornstarch
- 2 large eggs
- 2 cups vegetable oil for frying
- 1 tbsp minced garlic
- 1 cup chopped white onions ¾-inch sized pieces
- 1 cup chopped red bell pepper ¾-inch sized pieces
- 1 cup chopped green bell pepper ¾-inch sized pieces
- 1 cup pineapple chunks ¾-inch sized pieces
- 2 tbsp sliced green onion
- 1/2 tsp sesame seeds
- In a medium-sized bowl combine sweet and sour sauce ingredients, honey, rice vinegar, soy sauce, and tomato paste. Set aside.
- In a small bowl combine the cornstarch and water.
- Season pork with ½ teaspoon salt and ¼ teaspoon pepper.
- In a shallow dish mix together flour and ⅓ cup cornstarch.
- In a separate shallow dish add eggs and whisk.
- Batter each piece of pork by coating it with the flour mixture, then dip in the whisked egg, then a final coat in the flour mixture.
- In a wok or medium sized pan, heat 2 cups of oil over medium-high heat. Once the oil reaches 350°F (177°C), work in 2 to 3 batches, adding the battered pork and frying until golden brown and pork is cooked through, about 5 to 7 minutes.
- Transfer pork to a sheet pan and drain on paper towels. Fry the next batch.
- Discard the oil from wok and carefully wipe the inside of the pan with paper towels to clean.
- Heat wok over medium-high heat and add in 1 tablespoon oil.
- Once the oil is hot add the garlic and onions, stir-fry for 30 seconds.
- Add in the red and green bell peppers, and stir-fry for 1 minute.
- Add in the pineapple and stir-fry for 1 minute.
- Add in the pork and the sweet and sour sauce, stir to combine and allow the sauce to come to a boil.
- Stir the cornstarch slurry and then add it to the pan, stirring constantly until the sauce thickens, 60 seconds. Mix the ingredients with the sauce to coat the pork.
- Garnish the sweet and sour pork with green onions and sesame seeds and serve over rice.