Better Than Takeout Sweet and Sour Pork Recipe

Name: Better Than Takeout Sweet and Sour Pork Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Cuisine: Asian
Ingredients: 1 lb pork shoulder butt (cut into 1 inch pieces); 1 tsp light soy sauce; 1 tbsp Shaoxing wine (or any cooking wine); 1 tsp sesame oil; 1 tsp salt; 1 tsp white pepper; 1 tsp white sugar; 1 tbsp water; 1 large egg; 4-5 tbsp cornstarch (add more if needed); neutral oil (for frying); ½ onion (cut into 1 inch pieces); 1 red bell pepper (cut into 1 inch pieces); 1 green bell pepper (cut into 1 inch pieces); 1 cup pineapple chunks (I use canned pineapple); 4 tbsp ketchup; 4 tbsp white sugar; 4 tbsp white vinegar; 3 clove garlic (minced); 1 tbsp light soy sauce; ¼ cup pineapple juice (from canned pineapple. If you are not using canned pineapple, you can substitute with water instead.); 2 tbsp cornstarch; 3 tbsp water; sesame seeds

fromonehappybite.com onehappybite.com/better-than-takeout-sweet-and-sour-pork-recipe

Crispy sweet and sour pork with crunchy vegetables tossed in a tangy homemade sauce—an easy Chinese takeout classic made fresh at home with simple ingredients.

60 min

cook 45 min

Asian

Ingredients

Instructions

Marinate the Pork

In a bowl, add pork, soy sauce, cooking wine, sesame oil, salt, white pepper, and sugar. Give it a good mix. Then add water and egg, then mix again. Set aside, let it marinate for 15 minutes while you prepare the sauce.

Prepare Sweet & Sour Sauce

In a bowl, add ketchup, sugar, white vinegar, garlic, soy sauce, and pineapple juice, Whisk together until well combined. Set aside.

Fry the Pork & Veggies

Heat neutral oil in a wok or large pot until it reaches 325℉.
Coat each pork pieces with cornstarch. Add the meat into the pot when the oil is hot. The oil should bubble when a piece of pork is added, but not aggressively. Fry for 5-6 minutes, turning occasionally, until the pork is slightly golden and just cooked through. Remove the pork and place it on a paper towel-lined plate to drain.
Double Frying for Extra Crispiness: Increase the heat until the oil reaches 375℉. Return the pork to the oil and fry again for 1-2 minutes, until deeply golden and crispy. Remove again and place it on a paper towel-lined plate.
Add onion, red bell pepper, and green bell pepper into the oil and flash fry for 30-60 seconds, until slightly softened by still crisp. Remove and set aside on another paper towel-lined plate. Frying the vegetables helps keeps them bright and crunchy.

Bring Everything Together

Remove the oil from the wok. In a clean wok, add 2 tbsp of the oil back into the wok over medium heat. Add the prepared sweet & sour sauce into the wok and let it simmer for 1 minutes.
Prepare the cornstarch slurry by mixing cornstarch and water in a small bowl. Add cornstarch slurry into the sauce and let it simmer until the sauce is glossy and slightly thickened.
Add the vegetables, pineapple chunks, and pork into the pan with the sauce. Toss gently to coat everything evenly.
Transfer to a serving plate and sprinkle sesame seeds on top. Serve hot and enjoy!