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Sweet and Sour Pork
Winter Recipe
Sweet and sour pork is a delicious and classic Chinese dish that combines the perfect balance of flavours. Tender pieces of pork are coated in a crispy cornstarch batter and then fried to golden perfection. The dish is then brought to life with a vibrant and tangy sweet and sour sauce. Serve it with steamed rice for a complete and satisfying lunch or dinner dish.
4 Serving
60 Minutes
270 Calories
Ingredients
- 450g of boneless pork loin, cut into bite-sized cubes
- 30g cornstarch
- 1/4 tsp salt
- Vegetable oil, for frying
- 120g of pineapple chunks (canned or fresh)
- 80g bell peppers (red and green), cut into chunks
- 80g onion, cut into chunks
- 60g ketchup
- 30ml rice vinegar
- 30ml soy sauce
Method
- Step 1: In a mixing bowl, combine the cornstarch and salt. Toss the pork cubes in the cornstarch mixture until well coated.
- Step 2: Heat vegetable oil in a deep pan or wok over medium heat. Once the oil is hot, carefully add the coated pork cubes and fry them until they turn golden brown and crispy. Remove the pork cubes from the pan and set them aside on a plate lined with paper towels to drain excess oil.
- Step 3: In the same pan, add the pineapple chunks, bell peppers, and onion. Stir-fry for a few minutes until they are slightly tender.
- Step 4: In a small bowl, whisk together the ketchup, rice vinegar, and soy sauce until well combined. Pour the sauce into the pan with the vegetables.
- Step 5: Return the cooked pork cubes to the pan and stir everything together until the pork and vegetables are evenly coated with the sauce. Continue to cook for a few more minutes until everything is heated through.
- Step 6: Serve the sweet and sour pork hot with steamed rice or jasmine rice.
